On the drive back from Chicago, we stopped at the Historic Sauder Village - outside Toledo, OH (I'll post more on the village tomorrow). In one of the houses, a woman was making noodles. The kids seemed intrigued, so after we arrived home I decided to try making our own (using the recipe provided by the village).
This turned out to be a fantastic project for cooking with kids - not too many ingredients and lots of "kneading", so everyone had a turn to do something. Plus, all the kids loved eating the results and they tasted better than store-bought pasta. Really.
Here's the scoop (from the Historic Sauder Village):
INGREDIENTS (for approximately 1 lb of noodles): 1.5 cups flour, a pinch of salt, and 2 eggs (beaten)
1. Put the flour and a pinch of salt in a bowl and make a well in the center.
2. Pour the beaten eggs into the well.
3. Mix as needed to form a dough ball that is not too sticky.
4. Remove the ball from the bowl to a floured surface. Knead the dough for 5-7 minutes (I let each child knead for 2 minutes). Add flour as needed to keep the dough from sticking to the surface.
5. Cover with a cloth and let the dough rest for 20-30 minutes.
6. Divide dough into four balls and roll each ball into a circle, as large and thin as possible.
7. Cut the circles into noodles (whatever shape you want).
8. Spread noodles on a towel to dry, then refrigerate.
I still haven't mastered how long to cook them for, but even slightly undercooked, everyone enjoyed the taste. Maybe I'll eventually invest in a pasta maker, in order to get them really thin. Any suggestions on brands or types?
Happy Tuesday!! The girls start school today, kindergarten for P and 1st grade for F. Wow. And the years keep flying by.
My mother makes ravioli herself and we sometimes also made noodles (we even added sometimes some tomato-concentrate for red noodles, spinach for green noodles and turmeric for yellow noodles). It is a lot of work but worth it! :o)
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