Wednesday, July 9, 2008

Use Your Noodle!

If you have chickens, you may be overrun with eggs right now. I have read stuff about freezing them, but it confuses me - you have to separate the yolks and whites, you have to add salt to part of it...it sounds like work to me. We like to 'store' extra eggs by making noodles! It's way too much fun to be considered work!

The basic ingredients are flour, eggs, maybe some oil or water. We used half semolina flour and half all-purpose this time. We added some garlic powder and basil for extra flavor and extra pretty.
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Then we added some beaten eggs and mixed the whole deal together until it looked mostly blended.
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We will be working with about half to three quarters of a cup of the dough at a time. Cover the remaining dough (in the bowl) with a damp kitchen towel so it won't dry out.

We're using a hand-crank pasta roller. On one side, there is a dial with numbers. You start with the lowest number (widest space between rollers)and you roll the dough through a time or two (or three), then adjust the dial to make the noodles thinner. Adjust the rollers one number at a time, and it will go fine. When you reach the thickness/thinness you want, you switch the handle over to the 'cutters' and roll through there. You'll want to keep some flour handy in case things get a bit sticky.
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Catch them on a handle or dowel or something, so you can transfer them to a drying rack.
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It's good to have a helper who can gather the strays for you!
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I'm using a clothes drying rack, which works well. You can also use the tops of cabinet doors, the backs of chairs...I bet you could string a clothesline in your kitchen (temporarily) for this! As long as you use something clean, you should be okay. Also, once they are on your drying surface, separate them so air can circulate more evenly.
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Taaa daaaa!
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Later, we made a batch of green noodles. Just put fresh steamed (and cooled) spinach leaves in the blender with the eggs, then proceed the same way.
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All in all, we used a dozen eggs making noodles. We plan to make some orange (carrot) and red (beet) noodles too, but those will have to wait for another day!

Oh, I almost forgot, if you don't have a pasta roller, you can use a rolling pin. Once you have the noodles rolled out to the thinness you want, you roll the sheet of pasta and cut it with a knife. Unroll each cut, hang to dry.

However you make them, homemade noodles are tasty!
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6 comments:

Gill - That British Woman said...

those noodles do look good, how long can you keep them for?

tenthingsfarm said...

Gill, I've kept them for months. I have to take them off the rack before they're fully dry (with a toddler bumping into the rack every few minutes, they fall off and hit the floor) so I put them on cookie sheets to finish drying.

With these, I put the cookie sheets outdoors with a sheer curtain over them (to keep the bugs off). I left them out all day, and they seemed plenty dry. Once they are fully dry like that I store them in glass jars, and I've kept them for months with no problems. Hope this helps!

Toni Toni Toni said...

Awesome!!! Mmm I love fresh noodles. And I love some KIH!

stacey said...

kih is cracking me up!!!! thanks for this post, i had been looking forward to it.

Anonymous said...

You have inspired me! I just finished rolling and hanging my first ever batch of noodles, rolled with a marble pin and cut with a pizza slicer. So lenghts and widths vary! I love your ideas for spinach, carrot, and beet noodles - if these work out I might try that in the future.

I love your blog, thanks for announcing it on PH, I've had it bookmarked ever since - homesteph

Wendy said...

Those look soooo good. Looks I need to learn another new skill. I think I'll wait until I can get a pasta machine though. I probably wouldn't do so well with the regular rolling. Even my tortillas come out looking like blobs. They're good though! lol

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