[Sca-cooks] pasta question

[Susan Fox-Davis]

I'm sorry to bear bad news, but most books on Italian cookery I have 
read seem to regard cold pasta as "dead" and inedible.  Maybe things 
have loosened up there amongst modern Italians but I would not even 
consider trying to pass it off as "historical" before the 20th Century.  

Selene, still in Caid

Alexa wrote:

>Greetings,
>
>I am new to the list, but have been in the SCA for
>about 7 years.  I am fairly new to worrying about
>documentation of food at feasts but have a good
>backround in modern cooking.  
>
>So, posses the questions.  
>I have found research material holding up that pasta
>is period, however in more than likely a simple shape
>not the complex ones we have now.  I also have found
>things showing simple mixed greens as a salad with an
>oil/vinegar dressing.  
>Is there anything that documents something like a
>pasta salad where the oil/vinegar dressing is applied
>to pasta?  
>
>Thanks,
>Lady Alexandra (Alexa)
>formerly Barony of Nordwache, Caid
>NOW Barony of Marinus, Atlantia
>