Noodle Making: Advanced Food Storage Recipes
Well ring in the new year with a challenge! I’m starting a new series with “advanced” or as I like to think of it as “next step” food storage. In this post, I’ll cover pasta making. It’s actually quite fun, tasty, and exciting to experiment with noodle making (think of the possibilities-spinach noodles, tomato noodles, etc.) Not to mention you can add wheat flour to them for a fraction of what you’ll pay in the store for “whole grain pasta,” be rotating through your food storage, and becoming more self reliant. But, the best part is, kids LOVE to help! I did this video at my parent’s house and my nieces and nephews (though not in the video) were fighting over who got to roll the next noodles. So give it a try, you’ll be pleasantly surprised-and using more of that food storage of yours!
Pasta Making: Part One (making the dough)
Pasta Making: Part Two (rolling and cooking with the dough)
Basic Pasta Making Recipe
1 egg (2 T. dry egg powder + 2 T. water)
2 T. milk (scant 1/2 t. dry milk powder + 2 T. water)
1/2 c. white wheat flour
1/2 c. all-purpose flour
Stir ingredients together in bowl. Using hands, knead dough until a hard ball of dough forms. (If dough is too dry slowly add water in SMALL amounts-a couple drops at a time.) Allow dough to rest, covered with a damp paper towel for 10 minutes. Roll in pasta maker according to pasta maker directions.
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