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 Pasta shapes. The term appears as a synonym for ‘pasta’, whatever its form, throughout early English cookbooks, presumably because of their customary lozenge shape. Most European countries had a tradition of pasta before the development of machine-extruded and air-dried pastas in Italy and Bohemia in the 1700s effectively too over the entire continent.  Making the similar Italian ‘Maltagliati’ Image: cooksillustrated.com  Presumed method of cutting-out pasta losenges Our correspondent Kathryn Marsh reports (21/2/2016) that; “my fenland grandmother used to make something she called “hare noodles” which was layers of hare stew with diamond cut home made pasta. She said her grandmother always made it. My great great grandmother was Romany and I’ve always wondered if that particular dish – quite recognisably the one in the Form of Curie – is still made in the modern Romany community” [See Hare Papdele]  Original Receipt from ‘A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde‘ (Noble Boke 1480);Losenges: Make a paste of pure flour kneaded with faire water, sugar, saffron and salt then make a thin foil in lozenges the bredth of your hand or less, and fry them in oil and serve them 3 or 4 in a dishe See also: Losyens  |
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