Subject: Homemade Noodles
From: Unicorn (unicorn@indenial.com)
Date: Sun Mar 12 2000 - 08:40:01 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Kim Burlingham says, "Below is my favorite true food funny from
our own family." Please note that the words "true food funny" are
Kim's, not mine.
When our daughter Molly was three she loved banana milkshakes. The
only thing she loved more than drinking them was making them. Once
she poured in a lot of vanilla extract and I said "Oh, Molly, that is
too much." The next time we made them she asked to pour in the
vanilla and I said that I would do it. She solemnly held up one
little finger and said, "Mommy, I promise to pour in only one much."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
If you have never tasted fresh, homemade noodles, then I submit you
have never tasted real noodles. This recipe can be made either using
traditional manual methods, or with the aid of modern mechanical
devices. I strongly recommend the machine method, although I give
both below. Once you have mastered the machine technique, you can
make a batch of fresh noodles in less than half an hour and with only
a modicum of elbow grease, whereas the traditional method requires
both more time and energy.
With regard to the machines in question, any food processor of
sufficient capacity will do. For the pasta machine, I highly
recommend the hand-cranked type with metal rollers, as opposed to the
machines that extrude pasta shapes by forcing the dough through a die.
The metal rollers give the pasta a far superior texture, and can be
had at any good gourmet shop for around US$40.
Homemade Noodles
3 large eggs, beaten
2+1/4 cups (375 ml) all-purpose flour
Machine method: Combine eggs and flour in the bowl of a food
processor and process until the dough forms a ball. Remove from the
bowl and knead on a floured surface until the dough is no longer
sticky, adding more flour as necessary. The dough should be firm,
with a smooth, leathery feel. Divide the dough into quarters, and
work with one quarter at a time. With the pasta machine set on the
widest setting, feed the pieces of dough through and fold into thirds,
repeating this 8 or 10 times to further knead the dough. Feed the
dough through progressively narrower settings until the desired
thickness is reached. Finally, feed the dough through the cutting
attachment. Form the resulting noodles into little piles, or hang
over wooden dowels to dry if you don't plan to cook them immediately.
Manual method: Put the flour on a clean work surface and make a well
in the middle. Add the beaten eggs to the well, and using a fork or
the tips of your fingers, incorporate the flour with the eggs, working
from the center of the well towards the outer edge of the flour, until
a loose, moist dough is formed. Knead the dough on a floured surface,
adding more flour if necessary to form a firm, smooth dough.
Roll the dough out into a large circle, dusting the dough with
flour as needed, and turning it 90 degrees after each pass with
the rolling pin. Roll to a thickness of no more than 1/8 inch (2 mm),
or as thin as possible. Allow the dough to rest for 15 to 30 minutes,
until it has a dry, leathery feel. Fold the dough over on itself
several
times until a long, flat "log" about 3 inches (8 cm) wide is formed.
Using a very sharp knife, cut across the log to make noodles of the
desired width. Gently unroll the slices to separate the individual
noodles. Form the noodles into little piles, or hang over wooden
dowels to dry if you don't plan to cook them immediately.
Using either method, the noodles may be cooked immediately, or
dried and stored unrefrigerated and uncovered in a large bowl or
platter for up to a month. Be aware that the dried noodles are very
brittle, and will break if not handled very gently.
To cook: Bring 4 quarts (4 L) of water to a boil over high heat. Add
2 tablespoons (30 ml) of salt when the water boils. Add the noodles all
at once and stir gently. The fresh noodles will be done 5 to 10 seconds
after the water returns to the boil. Dried noodles will take a little
longer, but usually no more than 30 seconds. Drain the noodles as soon
as they are "al dente'" or tender but still firm to the tooth. Serve
immediately with the sauce of your choice. Serves 4 to 6.
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