I have a food processor with pasta making attachments. With rising
food costs I'm going to start making my own noodles. Do you just dry
them and bag them for storage? I don't have time to make them fresh
for every meal.
I would like to make extra batches for freezing too. I just recently got a pasta machine and have used it once. It's the crank, roll and cut kind and while I loved the results, it is just too time consuming for frequent use.
The recipe I tried called for 5 eggs and 3 cups of flour. I have seen recipes calling for less eggs which would make it far more economical. Do any of you have any wisdom about the use of less eggs? Is it still good with say one egg to each cup of flour?
You're better off with the eggs in your pasta than the chemicals in Egg Beaters. Eat more veggies with the noodles so the fibre can work on the cholesterol. I was just wondering about the addition of eggs to the dough, as this can affect how your store them. If you dry the pasta, you'll need to be sure that it is thoroughly dried for storage without refrigeration.
Quoting:If you want to dry your homemade pasta, drying racks are the best way to insure even drying, which is an absolute necessity to prevent molding. You will have to dry them for at least 24 hours. When you are sure that the pasta is dry all the way through, you can store it in metal cookie tins or rigid plastic storage containers for about a month. Dried homemade pasta takes only a few seconds longer than fresh to cook.
Personally, I prefer freezing, because the pasta is more like the fresh product. But I usually make pasta fresh each time, because it's a treat and it really doesn't take very long to make, once you get the hang of it.