Saturday, October 24, 2009

Saturday Baking on The Homestead

We finished breakfast rather leisurely this morning. Dewey and Matthew are out working on the coop run -- now that wehave a few laying, I want to ensure their safety from the owls, so we are *finally* closing off the top with some fencing.

The olders and I just made a small batch of noodles. Should have gone ahead and made a large batch as time is about the same, but my head is in such a fog I just didn't feel like fussing with it. We'll do a large batch later, when the humidity is a bit less and they can dry completely.

The photo is the fruits of the half-hour labor. They don't need to dry really, as I'm putting them in the chicken soup I started simmering yesterday, but we'll let them dry this morning anyway before adding them into the pot.

Here's our recipe:
3 cups flour
3 eggs (I just use the whole egg, some prefer only the yolk)
3 Tbs water
A pinch of salt

Our big batch noodles is:
30 cups flour
30 eggs
30 Tbs water. (About 1/2 cup plus 2 or 3 Tbs)

These will dry fully, depending on weather conditions, in about a week, then you can pack them away in an air tight container or portion off into freezer bags. We usually pack ours into a 5 gallon bucket. They will keep *if totally dry* for about 6 months...we never manage to keep them that long :o)

We rolled ours using my Atlas hand-crank roller, but you can easily roll them by hand on a floured board (flour your rolling pin or dough surface as well) then cut using a sharp pointed knife.

Homemade noodles will cook up about twice their thickness, so unless you are wanting a flat dumpling, roll out as thin as you can before cutting (1/16 inch).

The hand-roller can be set to any setting to get your chosen thickness. We rolled these through 4 times, to a 5 on my dial, then kept with the lazy mode and ran them through the cutter side. I can do this width and a spaghetti width. Other widths have to be cut by hand using the cutter wheel, which adjusts also.

Right now with noodles drying on the rack, we're starting a 6-loaf batch of bread. Good hot chicken soup with lots of garlic in it, homemade noodles cooked in the stock and fresh warm bread...YUM on the Homestead :o)

4 comments:

LizBeth said...

Hey! How 'bout carry-out?

Do you use your Prairie Gold (?) for noodles, too?

Catherine Anne said...

Love this!

Scarlett said...

I have never made a big batch of noodles. Maybe I should get a rack to dry them on and try that. I normally make them one batch at a time as I need them, but the big work is always the clean up. A big batch would probably be easier in the long run. Of course then I would make chicken noodle soup more lol. I love homemade chicken noodle soup.

Mia said...

Making your own noodles?--brilliant!
Thanks for posting!

Jer.6:16

Jeremiah 6:16
Thus saith the LORD, Stand ye in the ways, and see, and ask for the old paths, where is the good way, and walk therein, and ye shall find rest for your souls.

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