Quick Homemade Pasta

Well I found myself in need of some pasta for clams and pasta but the cupboard was bare! This would normally place most in the car for the store or opt for making something else. But why? Got flour, salt, egg and a little olive oil and you have some pasta! I know most don't have time for this sort of thing. And it's true, during the week it would not be time friendly but a weekend is a different story. As it happens it's Saturday and I think I spent more time searching the cabinet than it took to whip up the dough! Besides, homemade is tastier and at least I know what is in it. 

   I have been making my own off and on for years and years. I do have a crank pasta maker which I have used, but only if I am going to make a lot and freeze most of it for later use. Today I only wanted to make enough for the meal. If that is the case then this is for you! Another scenario would be you want to wow someone or someones without having to do the crank thing. Granted, this pasta will be a thicker when cooked than if you used a pasta maker but hey! It's homemade! Believe me you will not find the quality or the yum factor in the store. Not any that I know at least. So let's begin.

2-3 cups unbleached flour

1 cup + water (I used the whey from cheese making)

2 tablespoon of Olive Oil

Tablespoon or slightly less of salt

1 large egg

You can omit the egg which I have once in a while but 1 egg isn't going to kill you and you really should have the vitamin K and protein that eggs provide. Kinda of cancels out the Cholesterol factor if you ask me.The egg adds a richness to the pasta but let me know if you think so too. Ok picture time. If you have any problems following this let me know and I will make adjustments. 

Make a well in your flour.

Add salt

Olive oil

Egg

Whey or water

Mix with fork

Start pulling the flour from the edges. Add more liquid if you think you won't have enough. You can always add more flour if you put too much.

Keep pulling and mixing till you can gather into a ball.

Kneed adding additional flour till some what stiff but still workable. If you were to use a pasta machine it should be stiff but since we are not a little on the soft side is better. Let rest for a little bit, about 5 minutes.

 

Liberally dust with flour

Roll out with a rolling pin into a rectangle constantly dusting with flour and turning over. Then we are going to fold it over still dusting so it doesn't stick together.

Take a knife and cut into strips. The width is up to you. Thin or thick is fine.

Now you want to undo them and lay them full length sprinkled with lots of flour.

Let dry out for a while turning them carefully over if you wish to aid in drying out some. Boil lots of salted water and cook till tender....top with your favorite sauce or gravy like my family calls tomato sauce!

Enjoy!

Stephanie

www.webdees.com

Homemade Greek Yogurt!

Homemade Greek Yogurt you can make at home with equipment you probably already have! Does this all look familiar?

This is your high tech equipment! LOL Bet you didn't think you had your own yogurt making equipment! So here is what you do......

Take about 1/2 gal milk heat to 170 - 180 degrees...that would be a little after it starts to bubble around the sides. Don't scorch it! Let cool to 105 degrees. 

Now add your starter. If you eat a lot of yogurt you will only have to buy this once.

Three heaping spoonful's ought to do it! You can eat the rest now.

Mix really well and put the lid on. Place in cooler and wrap the heating pad around it. Turn on the heating pad to medium and close lid.

Simple huh? Let it do it's thing and come back about 12 hours later. You can start this in the morning before work and it should be ready after you get home, made dinner and done cleaning up. You will need a colander, bowl and some sort of fine cloth as a linen dinner napkin, cheese cloth, muslin  +Walmart sewing department sells muslin cheap and its washable and re-useable! Or an old clean t-shirt will do. Line the colander with your cloth, place over the bowl and dump the yogurt in. Your yogurt will be a little soupy but that is ok, we want to drain some of the whey off. Gather the corners, tie to long mixing spoon or chop stick or I hang mine from the cabinet handle with twine or yarn and suspend over the bowl. Let drain about an hour and you are done. Take down and transfer to a container for storage in the fridge. Oh and save what you drained off. It is whey. If you are following this blog you will need it for what is coming up!

Chill and you are all set. When you get down to the last couple of spoonfuls repeat the process. You will never have to buy yogurt again! Keep refrigerated.

 

Add fresh fruit or canned for a homemade delicious treat! Add some frozen berries and blend for a smoothie! Use instead of sour cream on your potato or tacos! My favorite is on fried chicken. Years ago I was fed lunch by a Greek family and they made their own yogurt. Lunch was fried chicken with yogurt. Don't knock it till you try it! It was the most delicious thing I ever tasted and I have remembered it from over 35 years ago!

 

You will save money and you can make any flavor you want. Most of all you did it all by yourself! Go ahead and boast! No fancy yogurt maker, no fancy equipment! Another thing did you know that you can use yogurt in making different kinds of cheese? It has enzymes needed to make different kinds of cheese! That is another blog! 

 

Let me know how you make out or you can leave a comment or question below. I would love to hear from you!

 

Enjoy!

 

Steph

www.webdees.com

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