My homemade noodle drying rack....pics

[alpinefarm]

My favorite way to eat homemade (and very chunky) egg noodles, instead of using a tomato, alfredo or pesto sauce, is to simply drizzle on a little butter, melted on the stove, with fresh garlic and herbs and maybe some green onion tails.........to die for!

 

[Countrywife]

Quote:
Good Luck!! I will be trying pasta soon as well.. I was inspired long before this thread!! Just waiting for the extra funds for the KA attachments

Take a few minutes and google those KA pasta attachments. All I can find on them are horrible reviews, so I don't think I am going to go that route.

 

[Countrywife]

uuummm, I bumped cause I need to know how sticky its supposed to be, how sticky is it supposed to be?

 

[chicks4kids]

Mine are doughy I suppose even though that's a pretty vague description...basically, I put flour down on the table and also on the dough. Anytime it feels too "wet" or tries to stick to the press, I just dust it with flour. If it seems too sticky just add flour to it and mix it. You really can't go wrong when making these. Good luck!

 

[CedarRidgeChicks]

As to wet..my dough is more like pie crust, maybe a little drier. I dust my dough board before rolling and add by dusting if I need it.

 

[DawnSuiter]

I went for pie crust consistency.. it was a little tricky because I used spinach & olive oil in place of some egg as well as white-wheat flour which is much more tough in texture....anyway.. I separated 4 balls from the 4 cup mix and worked each one....

LET ME SAY THAT THIS IS HARD WORK but well worth it. I'ts not TOO hard but the kneading & rolling was tough work for me, a novice. In fact I think I can skip my yoga today...I was sweating and had the heart rate up for about an hour doing this.... but I LOVE LOVE LOVE cooking so it's well worth it for me.

I was already much improved on my technique in both rolling & cutting by the 4th ball. Here are the results of an hour and a half from initial cleanup to final clean up (I always have to clean before I start anything cuz of all the pets).
Dawn's Spinach Fettuccine

Now.. hopefully I can serve some tonight with sea salt, olive oil & some diced tomatoes to go along with our Bison burgers... I JUST LOVE THE HECK OUTTA BISON, so much so I'll never use ground beef again!

 

[TipsyDog]

Great drying rack! I always have noodles laying all over the counters

I'll have to look into making one soon.

I believe the difference between pasta and noodles is that pasta is flour and water, noodles are eggs and flour. I make a smaller batch of noodles fresh with meals. We'd never be able to eat an 8 egg mix!

I use 1 lb. of flour (weigh it and put in your food processor). Add 5 room temperature eggs (whole) and mix in processor till it "balls" up. Done. Should be perfect consistency if you properly weigh the flour. Wrap in Saran Wrap and let rest for 10 minutes. Also, pasta machines are really cheap on ebay. I couldn't imagine rolling and cutting by hand - you guys who do that are really good!

 

[chicks4kids]

Very nice DawnSuiter!! Sounds yummy! Remember, they don't have to by dry to use them

We must have a picture of that dinner as well!!

 

[DawnSuiter]

Quote:
Oh... hehehe... ok... great!!! Thanks for telling me.. I was thinking it did.

 

[DawnSuiter]

I did not use them last night

maybe tonight.

Anyway.. they I was able to squeeze 1lb 4.5 oz out of that batch with 4 cups of flour.... they look a bit thick...

near as I can estimate from reading recipes & tips is that 2 cups of flour should yeild around 1lb .. any comments?