Thursday, March 22, 2007

Sustainable Sustainability-Homemade Pasta

Realistically, my freezer costs about $5.00 per month to operate, and since the brocolinni is a very small part of what is in there, it is a good deal for me. My family eats very little dry goods except whole wheat flour. We only use 2-3 pounds of pasta, 2-3 pounds of rice, no soybeans, and very little other dry goods ,then it doesn't make sense to stock up on those items at all. I do buy them when they are on sale. I bake all of our bread and rolls so we do use about 20-30 pounds of flour a month and I buy that in bulk.

Dietary flexibility is a must in the coming years. Being able to like or at least get by on what is available is a must. I admire people who keep a supply of rice and beans but what happens when those supplies are gone? It makes more sense to know how to make or find what you need than it does to stock up on stuff that no one wants to eat.

Homemade Pasta:
1 large egg
1/4 cup water or milk
1/4 tsp salt
1/4 tsp pepper
1 cup+ Flour(or as much needed to make a stiff dough)

Mix the first 4 ingredients together. Add flour and mix with a fork until a ball forms. Knead ball on a floured surface until it is quite stiff. Let the dough rest for 10-15 minutes. Then, roll the dough out flat. Try to get it down to 1/8 of an inch think. Cut the dough into thin strips or shapes as desired. Shake off as much flour as possible and add noodles to boiling soup, Cook for 5-6 minutes.
Noodles may be air-dried. Hang cut noodles over the edge of a large pan or bowl and place in a dry warm place. When dry, store in an airtight bag until needed. Cook dried noodles for 7-8 minutes in boiling water.


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