Drying the Lasagna Noodles
We've been using 2 1/2 cups of flour to two eggs. Sometimes it's too wet, sometimes it's too dry. What proportions of flour to eggs and liquid work for you?
Friday, February 25, 2011
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15 comments:
Love your blog! I use 1 egg, 1 T. olive oil and 1 T. water to 1 cup flour. Here in the deep south the humidity affects flour (sometimes the flour will have more moisure in it than others.).
I always use one egg to every 100 grams of flour and add a dash of olive oil. Not very accurate but it always works. The humidity does affect the mix a little sometimes though.
Anna, this post really makes me smile. Does anyone - except your awesome family - even make their own noodles at all? These noodles were no doubt made(at least in part) by that future chef of yours on the pasta maker you bought for her.
I am so encourage by your blog for many reasons, but especially by the way you allow each of your children to grow according to their natural bend. "Train up a child in the way he should go..." Your children are benefiting from having parents who respect them as individuals with their own ideas. I pray others will see the same in our children as they continue to grow and mature.
I never measure my flour. :) I just keep going till it looks right.
Great, now I want homemade ravioli. Take all afternoon to make, lasts maybe five minutes.
I agree with Carolyn..her recipe matches mine and I also live deep in the deep south: Texas.
By the way, you blog is beautiful,and I love your new painting projects..they really made the room open and inviting.
Proportions? I don't measure; I just go by the feel.
from Alice Waters, with my modification of whole wheat flour:
1 c. WW flour
1 c. unbleached flour
2 eggs
2 egg yolks (or sometimes just 1 more egg)
Sometimes I add a little water. I use Martha Stewart's lasagne recipe with fresh noodles - it's on my blog and I think I mentioned it here already, previously, because it's just so perfect with fresh pasta.
Whole Wheat Pasta
4 servings
1 1/2 cup all purpose flour
1 1/2 cup wheat flour
1/2 tsp sea salt
4 eggs
2 tsp olive oil
water if needed (I used about 2 Tbsp)
Allow pasta to air dry at least 15 minutes to avoid it clumping together.
Cook in boiling water for 1 -2 minutes.
I used Gold N White flour
I was amazed at how effortless the whole process was...
and the above recipe was the perfect amount to feed 4 of us with a small bowl left over.
This was my first attempt, and they turned out so good that I don't plan on changing anything for a while....
http://thesecondtwinsews.blogspot.com/2011/02/use-your-noodleits-about-time.html
I use the same recipe as you do, but I weigh my flour. It makes a difference in consistency.
I love how, with the right light, even lasagna noodles drying on a laundry rack look beautiful :). Thanks for showing us the beauty in the every day, Anna.
I'm a little embarrased to admit I don't measure. I add some flour and then some eggs and mix in somw water until it looks right.
Hi,
My recipe, which I have used for years, is 1-cup flour, a sprinkle of salt, one egg and enough milk to make a soft dough.
She doesn't exactly give a recipe but I thought you may enjoy her post (and blog) anyway. http://its-our-life-for-six.blogspot.com/2010/10/fast-food.html She certainly inspired me to make pasta for this yummy dish.
My son Samuel does our noodles and this is what he uses:
4 eggs
2 1/4 cups flour
pinch of salt
Love the drying rack you have there. Never would have thought of using it for noodles, very clever! ;)
Good to see your pasta drying out - we've just started making pasta and it hadn't occured to me to use a clothes airer ... So far our pasta has always been soggy! My sister recommended not drying but just dusting with semolina, but that hasn't worked for us, either!
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