Ingredients
2 cup all-purpose flour*
1 tbsp poppy seeds
1 tbsp chopped fresh or
1 tsp dried herb, crushed, if desired
1/2 tsp salt
2 eggs
1/4 cup water
1 tbsp olive or vegetable oil
4 1/2 quarts water
1/4 tsp salt, if desired
Directions
*if using self-rising flour omit The 1/2 teaspoon salt
Mix flour, poppy seeds, herb and 1/2 teaspoon salt. Make a well in
center of flour mixture. Mix in eggs, 1/4 cup water and the oil
thoroughly. (If dough is too dry, mix in a few drops of water. If
dough is too sticky, mix in small amount of flour.) Gather dough into
ball. Knead on floured surface about 5 minutes or until smooth and
elastic.Divide dough into 4 equal parts. Roll one part at a time into
paper-thin rectangle on generously floured surface (keep remaining
dough covered). Loosely fold rectangle lengthwise into thirds. (If
using pasta machine, pass dough through machine until 1/16-inch
thick.)Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt
and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8
SERVINGS (ABOUT 3/4 CUP EACH);
140 CALORIES PER SERVING.
Servings: 8 servings
Poppy Seed Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
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It is quite possible to follow the history of transcribed cooking instructions back into the far past, in fact as far back into history as early Egypt, and maybe further still. In practice though, in the main part, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius describes how the cooks of his times used many aromatic flavours, including a few that will be familiar to modern cooks like thyme, mint and dill. For the centuries that followed, the rich families of the West strove to serve the most extravagent meals, and consequentially the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cooking publications were greatly in demand mostly as a result of better eduction, people having more spare time and being a little richer. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Poppy Seed Pasta recipe.
