Medieval Pasta! The Cooks Guild had much amusement at the last event with pasta construction. Most medieval pasta dishes specify a foyle of dough made from flour and water; we added egg, which does occur in a few recipes (Constance Hieatt mentions one from the Anglo-Normal cookery manuscript). You could use a standard broad commercial noodle or lasagne. Most medieval pasta dishes seem to be exclusively cheese dishes, with a few possibilities for meat and vegetable ravioli. See below for a series of recipes from The Form of Curye, a 14th century English cookbook. Makerouns and Losyns were the dishes we made for the event.
MakerounsTake and makke a thynne foyle of dowh, and kerve it on peces, and cast hym on boillyng water & seeş it wele. Take chese and grate it, and butter imelte, caste bynethen and above as losyns; and serve forth.
Take and make a thin foil of dough, and cut it in pieces, and cast them into boiling water, and seethe it well. Take cheese and grate it, and melt butter, put [them] beneath and above as you do with losyns [i.e. layer with the pasta], and serve.
· Constructing this dish can be a bit tricky with timing, since you dont reheat the pasta with the cheese and butter, and thus need to work fairly quickly.
LosynsTake good broth and do in an erthen pot. Take flour of pandemayne and make şereof past with water, and make şerof thynne foyles as paper with a roller; drye it harde and seeş it in broth. Take chese ruayn grated and lay it in disshes with powdour douce, and lay theron loseyns isolde as hoole as thou myst, and above powdour and chese; and so twyse or thryse, & serve it forth.
Take good broth and put into an earthen pot. Take [high-quality white] flour and make of it a paste with water, and make of it thin foils like paper, with a roller; dry it hard and boil it in broth. Take autumn cheese, grated, and lay it in dishes with sweet spice powder, and lay onto it lozenges as whole as you can, and above them [lay] powder and cheese, and repeat the layers twice or thrice, and serve it.
· Like the first recipe, this needs to be assembled and served with speed to allow the cheese to melt on the hot pasta without reheating.
RavielesTake wete chese and grynde hit smal, & medle hit wyt eyren & saffron and a god quantite of buttur. Make a thin foile of dowe & close hem şerin as turteletes, & cast hem in boylyng watur, & sethe hem şerin. Take hot burrur meltede & chese ygratede, & ley şi ravioles in dissches; & ley şi hote buttur wyt gratede chese bineşe & aboue, & cast şereon powdur douce.
Take [sweet or white] cheese and grind it small, and mix it with eggs and saffron and a good quantity of butter. Make a thin foil of dough and enclose [the filling] in them as you do with tartelettes, and put them into boiling water and boil them. Take hot melted butter and grated cheese, and lay the ravioles in dishes, and lay the hot butter with grated cheese below and above them, and sprinkle with sweet powder.
· I havent tried this recipe; it seems to be a fairly straightforward cheese ravioli, boiled and then served with grated cheese and butter. Tartlettes are a similar filled pasta dish with a pork and currant filling.
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