Page 8 Portland Observer, February 2.1983
E-con-o meals
Moving Sal
Homemade noodles nourishing, filling
by Moftint-Sirodt-Siebbins
The first homemade noodles I can
recall were made by an elderly baby
sitter that we had when my mother
and father were out of town. My im
pression was that they were fat and
doughy, and certainly not worth the
trouble. The ones purchased at the
store were w orth every cent they
cost. With this little value judgment
intact, I had dismissed ever trying
them myself.
Then, one day I went to a potluck
where there was the most marvelous
chicken and noodle casserole. Since
I ’m always on the lookout for easy
and inexpensive recipes. I asked the
cook what her secret was. T o my
great surprise, it was the same old
recipe I used, with one addition— it
used homemade noodles.
S till skeptical, 1 decided that 1
should try some someday when I
had a lot o f time and didn't mind a
mess. T hat babysitter must have
made a triple recipe! There were so
many noodles strung around the
kitchen that I had a concept o f being
buried in dough.
Well, this week I tried homemade
noodles and I ’m converted. They're
fast, easy, economical and deli
cious. They d o n 't make as much
mess as biscuits! What this says to
me is that I should reevaluate my
biases every once in a while. I may
be able to discover a brand new
world.
The new interest in homemade
pasta promotes a variety o f equip
ment and cutters. D o n 't feel that
you need any new equipm ent. It
may be nice to have all that, but it
certainly isn’t necessary. You prob
ably already have everything you
need. It helps to have a wooden sur
face to roll them out on and a good
rolling pin or large dowel is neces
sary. Then just a knife to cut them,
and someplace to let them dry.
H O M E M A DE NOODLES
le u
'A cup water
2 cups flour
Beat egg with water and add the
flour. Stir until well mixed. Knead
the dough about five minutes. It
w ill be a very s tiff dough. Cover
dough with a damp cloth and let
"rest” for at least 30 minutes. This
resting is im portant. It allows the
water to equalize in the flour.
To keep the dough from sticking,
as you roll it out, use a cornstarch
puff. This is made by putting about
A cup dry cornstarch into a square
of pourous m aterial, then tying it
with a string. This is then used on
the board and rolling pin just like
you would a powder puff. It distrib
utes enough cornstarch to keep the
dough from sticking, but not
enough to make a doughy surface.
Roll 'A the dough out at a time.
M ake a circle that's at least 12
inches across (larger, if you like very
thin noodles). Fold the dough light
ly over and over making about 2-
inch folds. Then cut across the
folds, making the noodles as wide as
you wish. Unfold the strips and dry
for about two hours. You can use
cake cooling racks or just leave
them on the counter, turning them
two or three times during the two
hours.
Cook them in boiling, salted
water for about 8 to 10 minutes and
use in your favorite recipe.
Extra noodles are best if kept in
the freezer, unless you are sure they
are thoroughly dried.
For about 10< a batch you can
make the equivalent to a small pack
age of noodles—costing about 99<.
The real payoff, though, is the good
taste. The dough has a very nice
feel, too. Good taste, money saving,
fun to do— what more can you ask.
Isn’t it nice to discover something
very old that's now very new! Espe
cially since I had dismissed them as
not worthwhile. It makes me won
der about some of my other biases.
Here are a couple of recipes that
are very economical. They make
large batches.
LASAGNE
I batch homemade noodles (don't
roll extremely thin), cut wide
Sauct:
I quart or large can tomatoes
J tablespoons corn starch
I teaspoon oregano
’A teaspoon rosemary
I teaspoon parsley
I teaspoon seasoned salt
I or 2 cloves fresh garlic, minced, or
I teaspoon garlic salt or powder
I pound hamburger (optional)
I medium onion, chopped
I
2 cup* cheese (mozzarella. monterey
Bake in a 350* oven for JO to 40
la a sepal
Boil turkey legs and thighs in
enough water to barely cover. Add I
onion, I teaspoon parsley, 1 tea
spoon poultry seasoning, I teaspoon
salt and U teaspoon pepper. Cook
until tender—two hours. Add more
water, if necessary. Remove turkey
to a plate, allow to cool slightly so
meat can be taken o ff the bones. If
not used immediately, refrigerate.
M ake white sauce using turkey
broth: Add I cup dry milk powder
to 4 cups turkey broth. Stir well.
The rest o f the broth may be used
for soup or other recipes.
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