On Tue, 16 Nov 2004 23:28:39 GMT, "Mark Zanger" >
wrote:

>Of course, cheese was an option on pasta for thousands of years, and is
>probably so noted in Renaissance cookbooks, although I am pretty sure it is
>not in the LIbro de Koch/Libro de Guisados.

No, the closest thing in there is Potaje de Fideos -- noodles cooked
in chicken broth or mutton broth. There are several possible
variations, including the addition of grated cheese.

> I got some in Italian last
>summer, and I will look in those, but this is making me hungry, so now I am
>going out to dinner!

I recall that there's a recipe in Diego Grando's "Libro del Arte de
Cozina" (Spanish, 1599) for macaroni, though it's almost certainly one
of the many recipes he plagiarized from the Italian, Bartolomeo
Scappi.

Okay, I went and checked Scappi. His "Opera" is online at:
http://alfama.sim.ucm.es/dioscorides...ref=X533351951
If you go to image # 149, you'll see the recipe for macaroni. This is
true macaroni, and there are instructions for using a thin piece of
wire to hollow out the pasta.

Note that the book is in Italian, and the website instructions are in
Spanish.


Robin Carroll-Mann
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