Thursday, December 2, 2010

Homemade Pasta Noodles

So I am finally back from my Thanksgiving Break!  Hopefully everyone enjoyed the big Turkey day!  It took me awhile to adjust being back from my vacation.  Seriously I thought it was work to make Chicken Nuggets for dinner last night.  Yes adults can totally eat chicken nuggets for dinner--even if they are the dino shaped nuggets!  Ever feel like you need a vacation from your vacation?  Today was the day I told myself that I was going to do something ultra productive:  I tried making some homemade noodles.  I used half white flour (Bakers Flour) and half freshly ground whole wheat flour. 

Major sidenote, I was really surprised again how fast and easy it was to get freshly ground whole wheat flour.  I measured out about 8 cups of wheat, turned on the electric mill, changed my daughter's diaper, washed my hands, and it was just about done!  And clean up wasn't so bad either.  But back to the noodles...


Recipe was adapted from allrecipes.com
Ingredients
1 cup Bakers Flour
1 cup Whole Wheat Flour
1/2 tsp Salt
2 Tb Honeyville's Powdered Whole Egg (just the powder)
8 Tb Water
1 Tb Olive Oil (Vegetable or Canola Oil would work fine too)

Directions
Sift together Bakers Flour, Whole Wheat Flour and Salt into a bowl.  In a separate container whisk together Egg Powder, Water, and Oil.  Pour the wet mixture over the flour mixture.  Stir to combine.  Knead dough for about 4 to 5 minutes until smooth.  Form dough into a ball, wrap in plastic wrap and place in fridge for about 10 minutes.  Remove the plastic wrap and cut ball in half.  I found it roll out the dough in a smaller chunk.  Roll the dough out on a floured surface as thin as you can.  If you think it's thin try rolling for another couple of minutes--you really want it thin!  To make long strands of noodles like spaghetti or fettuccine, carefully roll up the dough jelly roll style.  If you wanted to do something like Ravioli you could cut out little circles and place your filling on top of a circle then press another circle on top and seal the edges.

Cut the dough in the desired width.  Similar to what you would do when making cinnamon rolls.  I used a pizza cutter for the first 1/2 of dough and a knife for the second 1/2.  A knife was easier.
Unroll each noodle and allow them to dry for about 1 and 1/2 to 2 hours.  I let mine dry on a cooling rack but I did read how someone hung their noodles over a broomstick handle that was laid across 2 chairs.  Whatever concoction you come up with is fine by me!
This is only the first 1/2 of the dough.
Boil noodles in a big pot.  Mine cooked in about 8 minutes.    Top noodles with your favorite sauce or veggies.
Now the verdict:  Taste was good, had the consistency of normal noodles but I didn't roll the dough thin enough.  That is why I stressed rolling your dough so thin in the directions.  I got even lazier with the second 1/2 of dough.  If you look closely at my finished product you can see that the noodles were thick.  Also I would cut my noodles into shorter and skinnier strips as well.  These noodles will expand which I knew but didn't take into account when making my width cuts. 

Do you have a favorite homemade pasta recipe?  Please share with me, I'd love to try it out!

Happy Eating and Experimenting!

3 comments:

Brian~Cami~Rian said...

Way impressed. I love experimenting, but making homemade noodles has always scared me. Maybe I'll give it a try.

Ryan said...

Cool, I was just talking to a buddy of mine about making homemade pasta. I just might have to give this a try!

Altered Route said...

I make big batches and use my dehydrator to dry them. I sack up and freeze amounts for other meals. A fav are little Spaetzle german dumplings, cut long noodles 1/4inch wide then cut again in 1/2 inch lengths, great for soups or to pur sauses over.