RECIPES
Pioneer Woman's Farm Girl Noodles
6 eggs, beaten (or use Egg Beaters)
4 c. sifted flour (or more to make a stiff dough)
1 tsp. Salt
1 tbls. oil
1 tbls. starter (can also be made without starter)
Italian or Asian spice
Whip eggs just until the yolks are broken and well mixed (or use Egg
Beaters). Sift flour and salt together and add to flour. Add sourdough starter
and a little water at the time to the dough. Now is the time to add any spices,
drained frozen spinach or whatever. Drained frozen spinach gives you wonderful
green noodles. I season 1/2 of the batch with Emeril's Italian seasoning and the other 1/2
with Emeril's Asian seasoning. Sometimes I just use ground up sun-dried tomatoes
or tomato powder for a nice red color.
Mix all ingredients together and knead dough until it becomes difficult and knead with hands and the dough is just a little sticky.
Roll out noodles paper thin on floured board. Cover with
wax paper or towel sprinkled with flour (not terry cloth) and let dry for whatever time
you have available (at least 1 hr.) I use my wooden clothes drying rack which
works great.
Drop (while stirring) into hot broth or water and cook without cover for 10-15 minutes on low flame. Delicious, nourishing and filling. Just right for a cold winter night.
Hearty Chicken Noodle Soup
2-3 boneless, skinless chicken breasts or thighs, cooked and diced (save
liquid)
1/2 medium white onion, diced
1 limb of celery, diced
1/2 cup carrots, diced
2 small white potatoes, diced
1 tsp. Minced garlic or powdered garlic
1/2 tsp, salt
8-10 cups water
Add all ingredients above to saved liquid and simmer for 1 hr. on low flame.
Add your homemade noodles (see above recipe) last -10-15 mins. of cooking time.
Pioneer Woman's Plain Noodles
Remember those wonderful noodles that your grandma made? Guess what, they're
easy!
· 3 eggs
2 tablespoons starter
· 2 ½ cups flour
· 1 teaspoon salt
Whisk eggs and salt in a large mixing bowl. Gradually add starter. Slowly add 2
cups flour. Using the remaining ½ cup flour, knead dough until stiff. Divide
dough into 4 parts. Roll dough out very thin
on a floured surface. Use a sharp knife or a pizza cutter to cut noodles into
desired width.
Drop noodles into boiling beef or chicken broth. Usually takes approximately 20
minutes for thicker noodles to be completely cooked.
You can use a pasta machine to roll and cut the noodles. Cut's the processing
time way down but adds to the clean-up time.
I hang the cut noodles on my wooden clothes rack for at least 1 hour until they dry out. I
make a lot at the time so 1/2 of them get rolled in some flour and into the freezer.
I also dehydrate trays of them and vacuum seal them for use during the winter months.