I would say this is another post that is more for keeping track of something I came up with, and do not want to forget what I did. As the previous pasta posts illustrate, I have a new pasta machine, your basic hand cranked one that clamps onto the counter. We made a lot of things from scratch in my parents' house, and my mom went through phases where she would make home made egg noodles. This must have been quite a chore for the dozens of mouths she fed daily, and she just rolled them out and hand cut them. I remember them as being thicker, but tender, and wonderfully filling. I don't recall any special way she served them, really just the process of making them and knowing I loved them. I do remember the first time my brother Joe made them himself, he made the mistake of drying them on newsprint. it was like those silly putty tricks, where you could get entire images in reverse on the surface. I think this could be done with edible inks and make really pretty noodles.
|Beet pasta, made by adding about 6 slices of canned beets and maybe 1/8 c beet juice to the eggs, then blending together before adding to the flour.|
|Here I added about the same amount of hummus as an egg would be volume wise in a blender with one egg, mixed, and added it to about 1-1/2 c. flour.|
|They cooked quickly in a separate pan of boiling water then I added them with some shredded chicken, fresh spinach and pepper strips to some chicken broth and simmered a little.|
We all sat down in the living room, probably played some dice, and waited for a return call. After a while, we gave it another try, as Mimi was not home yet, and the dough was beautifully supple and managed beautifully. HMMMM. This was the first time I actually realized the value of "letting the dough rest" which seemed so arbitrary and unnecessary at the time. Well, as I now know, the glutens in the dough need time to relax into the dough, and until they do, they are holding tightly together and make a very unreasonable dough. So we figured this out on our own, a dice game or five worth of waiting is all we needed. Mimi called mid process of the second attempt, and told us we just needed to let the dough rest. So this is the one constant I follow when working with wheat dough of any kind. Everything else is up for experimentation.
Green Chile and Corn/Wheat Pasta:
Red Curry Pasta:
|The dough was a standard flour and egg dough, with coconut oil and red curry powder added|
|The flecks of all the spices in the curry powder made a very beautiful noodle.|
|The noodle bowl was shrimp cooked with garlic, shallots and peppers, added along with the cooked noodles to some simmering chicken broth. I will plan ahead next time and maybe have a coconutty broth.|