SC - The siege cook challenge.

[Terry Nutter]

Hi, Katerine here.  Carla asks whether Platina gives directions for making 
hollow pasta.  From the Elizabeth Bauermann Andrews translation:

	White flour, moistened with the white of an egg and
	rosewater, should be well ground.  Roll this into
	slender bits like a straw, stretched to the length
	of half a foot.  With a very thin iron stylus, scrape
	out the middle.  Then, as you remove the iron, you
	leave them hollow.  Then, spread out just so and dried
	in the sun, they will last for two or three years.
	Indeed especially if they are made in the month of the
	August moon.  They should be cooked in rich juice and
	poured into dishes and sprinkled with grated cheese,
	fresh butter, and mild herbs.  This dish needs to be
	cooked for two hours.

Macaroni and cheese, fifteenth century Italian style!

Cheers,

- -- Katerine/Terry
   (Who has finally unpacked some of her books)

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