20 March 2016

First Come the Eggs . . .

When you have not only one but two or three bowls and baskets of this:

then it's time for this:

I remember Mom and Grammy making noodles together and drying them on racks like this.  The woodstove sure speeds things up!

After eating quite a few fresh noodles for supper and experimenting with freezing some, not too many made it to the drying rack as you can see.  But there might be another one or two meals out of the deal.  

Thanks to my sister for loaning me the pasta machine (big bonus points with the kids for getting to turn the handle and watch the "cute" noodles come out!).  Um, yes, it was a year ago that you gave it to me.  But see, it was here when I needed it!

Pasta Recipe
(approx. 16 servings--I will weigh it next time)

1 cup bread flour
1 cup whole wheat pastry flour
2 cups semolina flour
1 tsp salt
6 eggs (yes!)
2 TBSP oil
water to help bind the dough 

Pile the flours and salt into a mound on your kneading surface.  Make a well in the center and break the eggs into it.  Add the oil.  Begin breaking up the yolks and stirring flour into the mixture until all is incorporated.  Add water as necessary.  Knead until the dough is smooth, 8-10 min.  Cover with plastic and let rest a half hour or more until ready to make noodles!

My dough was rather stiff since I forgot about adding water until it was a little late.  But it still worked out fine.  I divided it into five portions for rolling, but they could have been even smaller.  I flattened each piece with a rolling pin just enough to get it into the largest setting on the machine, then rolled several times through that until it was smooth.  Okay, smooth-ish.  I've got some work to do on my technique.  Then I rolled on smaller and smaller settings until I got the thickness I wanted.  I liked #4 for spaghetti noodles, but thought the wider noodles were a little too thick on that setting.  The ones I'm drying are #6.

Next up (if my sister lets me continue borrowing her machine!) I want to try fresh lasagna noodles.  Keep fairly thick (#3?) and assemble the lasagna right away to bake or freeze.  

Any advice out there?

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