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Archive for September 5th, 2011

My children love Ramen noodles, while I agree they are cheap food source, they are not exactly good for you being packed full of sodium and MSG. I’ve played around with trying to figure out how to make them from scratch for a while now.  The noodles were simple, it was the flavor packet that always was stumping me.  I think I finally have figured it out, or at least close enough that it’s not noticeable and still very flavorful.

Making your own homemade pasta’s is rather simple, once you have made your various pasta’s they can be dried and stored.  True it’s not as simple as just opening a plastic wrapped bag, but if you truly want to get away from hidden ingredients and to know what you are putting in your families bodies it is worth it.  I would highly suggest putting the money into purchase of a pasta machine.  They are wonderful for making a variety of pasta’s and you can purchase one to suit your daily needs for under $50.00.  A food processor also can come in handy for making the dough if you don’t want to try the “well and hand” method.   Here are the steps I take.

Make Noodles.

2 cups flour

1/2 tsp salt

4 eggs

1 tbsp water

Combine your flour and salt in large bowl and make well in center (or food processor bowl).

Stir together your egg and water and add to well (or food processor bowl).

Combine with large spoon, or side of your hand until dough forms a crumb texture (or use food processor on low).

Remove dough onto floured rolling surface and kneed by hand for 10 to 15 minutes or until it feels elastic.

Return to bowl, cover and let rest for 30 minutes.

Roll out dough thin on floured surface (or use your pasta dough maker with angel hair or spaghetti fitting).  Pause between rollings if doing so by hand as you want this pasta to be VERY thin.

Cut into thin strips 6 inch long by 1/8 inch thick if doing so by hand.  The pasta maker will do this all for you.

Twirl strips together into little nest bowls and set to side to let dry at least 2 hours if using that day.  Leave dry 12 to 24 hours if you plan to store for later use.

**Difference is in making this.  Rather then 3 minute boiling you need 6-8 minutes to cook fully.**

Seasoning (Bulk)

Oriental – 2 tbsp each :  Onion powder,  ground ginger,  garlic powder, black pepper.

Chicken – 2 tbsp Onion Powder, black pepper, garlic powder and chicken bouillon.

Beef – 2 tbsp Onion Powder, black pepper, garlic powder and beef bouillon.

 

 

 

 

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