Homemade noodles are right up there with bread when it comes to favorite foods. I will admit, they are not on the menu very often, even after the purchase of a pasta maker.
It is much easier to pull out a bag/box of noodles, than it is to plan ahead for a batch of homemade ones.
While shopping, my daughter asked me to buy whole grain noodles at the store. I had my grocery list, and that item was not on it. I have been trying really hard to stick to a grocery budget, which means sticking to the menu, and the list. We had boxes of pasta at home, just not whole grain. I told her we could make our own.
Two days later, she reminded me! (kids are good at that)
Since we were going to have to get everything out, and make a mess of the kitchen, we might as well make a lot of noodles.
I use a basic pasta recipe that came with our Pasta Maker (Kitchen Aid)
Basic Egg Pasta
4 whole eggs
1 Tablespoon water (2 Tablespoons for whole wheat flour)
3 1/2 cups sifted flour (I used whole wheat flour)
1/2 teaspoon salt
Place flour and salt in bowl, add eggs and water.
Knead for 3-4 minutes. (If using Mixer, knead for 2 minutes-then knead by hand for 1-2 minutes)
Let dough rest for 20 minutes.
Divide dough into 4 pieces.
|After "resting" these ended up being a little crumbly, |
we had to add a little water, when we started working with the dough.
Now you can run the dough through the pasta maker OR roll out into sheets (desired thickness) and cut into strips (desired widths)
Yields approximately 1 1/4 pounds of dough
I used whole wheat flour for two batches, and 1/2 white flour and 1/2 whole wheat for the other batches.
-Dough should be firm and pliable. It should not stick to your fingers, but not crumble or fall apart.
-You can add water when working with the dough. I usually have to add a little bit.
We used the pasta maker to make the noodles.
Spaghetti noodles, egg noodles, and some left in sheets for ravioli.
After cutting the pasta we laid it out on sheets of parchment paper on the table.
You can cook the pasta right after cutting. It can also be dried or frozen.
To dry the pasta, lay strands of pasta in a single layer on drying rack or towel. Air dry for up to an hour. Store the dried pasta in airtight container in the refrigerator.
To freeze, let the pasta air dry for no more than an hour and freeze in airtight container.(I use freezer bags) It is not necessary to separate strands of pasta before freezing. You can dust with flour (I didn't find it necessary) and form into "nest".
With the large amount of pasta that we made, we chose to freeze it. I would not have had enough room to dry it in a single layer.
Cooking the pasta-
Dry Pasta-7 minutes
Fresh Pasta 2-5 minutes (depends on thickness of noodles)
The recipe I use suggest adding 2 teaspoons of salt and 1 Tablespoon of oil to the water. (I never do)
Gradually add pasta to boiling water, cook at a boil until Pasta is "al dente"
It has been nice having pasta in the freezer. We just used up our last bag. I will be making more.