Last night I got bitten by the “Betty Crocker” bug and decided to make some homemade noodles for dinner. I haven’t done this in a very long time, maybe years. So I went out to Google and found a good tutorial/recipe on The Kitchn Blog to help me out. I gathered up my ingredients and got to work. Soon I had a bit of dough that looked like this:
I let that sit for 30 min before I began to roll it out and cut it into strips. I quarted the dough ball and did each 1/4th like this: I rolled it out thin in a long strip, then rolled it up on itself like a burrito. I then took a really sharp knife to cut along the roll, kind of like you would sushi. Then unrolled each noodle and plopped it down on some parchment paper. I dusted a bit of flour over the tops of the noodles and let them sit on the counter for about 30 minutes to dry out a bit.
If you are doing this and not getting flour all over the place, then you are probably doing it wrong. Flour liberally. Our house is pretty dry, so I didn’t need to use nearly as much flour as the reciped dictated, but for more humid climates you will use quite a bit.
When it was time for dinner I boiled some water with some salt and tossed the noodles in for about 5 minutes. They cook much quicker than your dried out store bought noodles, but they were perfectly tender. Not mushy which is what will happen if you cook them too long.
I drained them and tossed them with some red pasta sauce I had leftover in the fridge and added some cooked shrimp. I have to say they came out super delicious. Now these weren’t the thin noodles like fettucini or spaghetti, but a bit fatter. They plump when you cook them up.
The remaining noodles I tossed in the freezer in an airtight container to eat next week. I have to say this was a fun process and something I look forward to doing again in the future.
Until next time…