Before I start, there are many cookbooks you can borrow from you library on making pasta. The very basic recipe is easy to make. You can make a small batch or large batch of noodles.
The first time (2010) I ever made homemade noodles, I used a pizza cutter to cut my noodles, after rolling them with a rolling pin. They were not "pretty" but delicious. The first recipe I tried, used egg whites vs. the whole egg. I've since then changed recipes.
I have since upgraded to this beauty - bought used online.
I have two cuts I can make, and hope to buy parts down the road (I keep saying that, but the parts never get ordered, ha ha!).
Here is the recipe I use:
2 1/2 cups unbleached, organic flour
pinch of salt
2 eggs, beaten (I use our home raised eggs)
1/2 cup milk
1 Tbsp. butter
I place it all into my food processor, and allow it to rest for 10 minutes in a covered bowl. I then roll the dough to 1/8th inch or so thickness. I run my dough through my machine, but you can simply cut it with a pizza cutter or knife too. I dehydrate my noodles in my dehydrator for a quicker drying time, but you can hang noodles on rods to dry. You can also use whole wheat flour if you prefer. If you do not have a mixer or food processor, simply mix in a bowl and knead the dough by hand. I also purchased milk and butter organic. In the past I have had our own home raised goat milk, and made butter from that as well.
I dry my noodles in my dehydrator in the winter, but in the summer, I can simply dry them on trays, then I store them in gallon zip freezer bags in my freezer.
The first time (2010) I ever made homemade noodles, I used a pizza cutter to cut my noodles, after rolling them with a rolling pin. They were not "pretty" but delicious. The first recipe I tried, used egg whites vs. the whole egg. I've since then changed recipes.
I have since upgraded to this beauty - bought used online.
I have two cuts I can make, and hope to buy parts down the road (I keep saying that, but the parts never get ordered, ha ha!).
Here is the recipe I use:
2 1/2 cups unbleached, organic flour
pinch of salt
2 eggs, beaten (I use our home raised eggs)
1/2 cup milk
1 Tbsp. butter
I place it all into my food processor, and allow it to rest for 10 minutes in a covered bowl. I then roll the dough to 1/8th inch or so thickness. I run my dough through my machine, but you can simply cut it with a pizza cutter or knife too. I dehydrate my noodles in my dehydrator for a quicker drying time, but you can hang noodles on rods to dry. You can also use whole wheat flour if you prefer. If you do not have a mixer or food processor, simply mix in a bowl and knead the dough by hand. I also purchased milk and butter organic. In the past I have had our own home raised goat milk, and made butter from that as well.
I dry my noodles in my dehydrator in the winter, but in the summer, I can simply dry them on trays, then I store them in gallon zip freezer bags in my freezer.
Comments
One pasta I remember her making infrequently was that she'd make the dough into a stiff ball and grate it on a grater, sometimes the small side resulting in rice-shaped pasta, sometimes the wide side resulting in an irregular long squiggle.
I recently learned in Hungary they're called Tarhonya (she was Hungarian) which basically means egg barley or egg drop noodles. I think they may be my favorite because they're so quick and easy to make.
Hope everyone's having a great week, and a safe one too.
God bless.
RB
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Tracy, you are welcome.