Any Home Bakers Here?

[N F C]

Yep, Bobs Red Mill is permanently in my cupboard in one form or another lol


And yes, I had to get Semolina flour online lol

But I've made it with just regular white flour, whole wheat, and tried it with millet flour once... Don't waste your time with millet flour lol, but any ol flour will work

Egg noodles areuch easier, IMO. I can just roll that our in the counter and hand cut dumplings, and not have to get the roller/cutter out

Making me hungry for some chicken and noodles; all I have in the deep freeze is some banties though lol

I made our chicken & noodles using 4 leg quarters we had on hand. Yum, leftovers for dinner tonight!

(And cutting the noodles was very simple using the pizza wheel.)

Thanks for letting me know that regular AP flour would work with the pasta!

 

[sunflour]

I made our chicken & noodles using 4 leg quarters we had on hand. Yum, leftovers for dinner tonight!

(And cutting the noodles was very simple using the pizza wheel.)

Thanks for letting me know that regular AP flour would work with the pasta!

Looked for the recipe, did I miss it. Googled one and looks doable. Care to share your egg noodles recipe?

 

[N F C]

Looked for the recipe, did I miss it. Googled one and looks doable. Care to share your egg noodles recipe?

Sure, here you go...

Egg Noodles
2 Cups AP flour
3 egg yolks
1 whole egg
2 tsp. salt
1/4 - 1/2 Cup water

* Put flour in bowl and make a well in the center. Put the egg yolks, whole egg & salt in the well.
* Use hands to thoroughly mix.
* Add water 1 Tab. at a time to the bowl, mix thoroughly after each addition. Add only enough water to form dough into a ball.
* Turn dough onto well-floured board; knead until smooth & elastic (about 10 minutes).
* Cover with a towel & let rest 10 minutes.
* Divide dough into 4 pieces.
* Roll dough, 1 piece at a time, into paper-thin rectangle. (Keep remaining pieces covered to prevent drying.)
* Roll rectangle around rolling pin & slip rolling pin out.
* Cut dough into 1/8" strips for thin noodles, or 1/4" thick for wide noodles.
* Shake out strips & place on towel to dry (anywhere from 2-4 hours).
* When dry, break into smaller pieces.
* Cook in boiling, salted water or broth 12-15 minutes.

 

[Wyorp Rock]

Sure, here you go...

Egg Noodles
2 Cups AP flour
3 egg yolks
1 whole egg
2 tsp. salt
1/4 - 1/2 Cup water

* Put flour in bowl and make a well in the center. Put the egg yolks, whole egg & salt in the well.
* Use hands to thoroughly mix.
* Add water 1 Tab. at a time to the bowl, mix thoroughly after each addition. Add only enough water to form dough into a ball.
* Turn dough onto well-floured board; knead until smooth & elastic (about 10 minutes).
* Cover with a towel & let rest 10 minutes.
* Divide dough into 4 pieces.
* Roll dough, 1 piece at a time, into paper-thin rectangle. (Keep remaining pieces covered to prevent drying.)
* Roll rectangle around rolling pin & slip rolling pin out.
* Cut dough into 1/8" strips for thin noodles, or 1/4" thick for wide noodles.
* Shake out strips & place on towel to dry (anywhere from 2-4 hours).
* When dry, break into smaller pieces.
* Cook in boiling, salted water or broth 12-15 minutes.

Sounds good everyone! May have to try this.

 

[N F C]

Sounds good everyone! May have to try this.

Sure Wyorp Rock, give the egg noodles a shot! Keep your work surface and rolling pin floured and roll them as thin as you can because they do plump up a bit when cooked.

We had the chicken & noodles leftovers for dinner last night and I was pleased that the noodles still had a nice texture...they didn't turn to mushiness sitting in the fridge.

 

[sunflour]

Sure, here you go...

Egg Noodles
2 Cups AP flour
3 egg yolks
1 whole egg
2 tsp. salt
1/4 - 1/2 Cup water

* Put flour in bowl and make a well in the center. Put the egg yolks, whole egg & salt in the well.
* Use hands to thoroughly mix.
* Add water 1 Tab. at a time to the bowl, mix thoroughly after each addition. Add only enough water to form dough into a ball.
* Turn dough onto well-floured board; knead until smooth & elastic (about 10 minutes).
* Cover with a towel & let rest 10 minutes.
* Divide dough into 4 pieces.
* Roll dough, 1 piece at a time, into paper-thin rectangle. (Keep remaining pieces covered to prevent drying.)
* Roll rectangle around rolling pin & slip rolling pin out.
* Cut dough into 1/8" strips for thin noodles, or 1/4" thick for wide noodles.
* Shake out strips & place on towel to dry (anywhere from 2-4 hours).
* When dry, break into smaller pieces.
* Cook in boiling, salted water or broth 12-15 minutes.

Thanks for recipe will have to try my hand at this one soon.

 

[sunflour]

Finally some edible fried apple pies, dug out my ancient Daisy Fryer, so much easier and better than my trial with the iron skillet.







And @NorthFLChick I saved one for you.

 

[ronott1]

Finally some edible fried apple pies, dug out my ancient Daisy Fryer, so much easier and better than my trial with the iron skillet.







And @NorthFLChick I saved one for you.

They look Great! cast iron skillets will work well--but you need to use a deep fryer thermometer. They can get way too hot!

 

[sunflour]

They look Great! cast iron skillets will work well--but you need to use a deep fryer thermometer. They can get way too hot!

When I tried the iron skillet I did check the temp. But think I had too little shortening, so the pies sat on the bottom of the skillet and bet that was hotter than the shortening temp read.

I only fry once a year, so guess I better stick with the deep fryer from now on

.

 

[ronott1]

When I tried the iron skillet I did check the temp. But think I had too little shortening, so the pies sat on the bottom of the skillet and bet that was hotter than the shortening temp read.

I only fry once a year, so guess I better stick with the deep fryer from now on

.

Deep fryers are great!

I fry quite a bit--for big jobs I use my cast iron porcelain dutch oven. It is from Costco and is Kirkland Brand.