The Way of the Noodle is Long and Narrow

Do you read cookbooks? My mom does, so I guess I get that from her. I'm reading a cookbook right now that was written 20 years ago but which I want to write now.  If only I could think of a Julie-Julia kind of scheme - but the author's name is Susan Herrmann Loomis and the book is the Farmhouse Cookbook. 


In the book, she criss-crosses the country with her husband, visiting hundreds of family farms, telling their stories and gathering the best of their recipes. Not only is it fascinating reading, but this is also the kind of food I want to make. Homemade noodles.  Idaho Potato Rolls.  Amish Corn Pudding. Dilled Beets and Potatoes. Chicken Potpie. Sour Cherry Crumb Pie. That's American food.  


When I saw the recipe for homemade noodles, I knew I was going to have to try them.  I remember my mom making noodles from time to time and how they were amazingly good. I was not disappointed.  My husband took one bite, looked at me with astonishment and said we are not eating packaged noodles any more.  



From the Farmhouse Cookbook by Susan Herrmann Loomis

Alice's Mother's Noodles


1 C. all purpose flour

1 t. baking powder

1/2 t. salt

1 large egg

1-4 T. cream


Place flour, baking powder and salt in a small bowl. Make a well in the center and add the egg and 1 T. of the cream until they are somewhat blended. Then quickly incorporate the flour mixture, mixing just until the ingredients are combined. If the mixture is quite dry and crumbly, add more cream. (I had to use all 4 T.)  The dough should hold together, it can be moist but it shouldn't be wet. Cover the dough and let it sit for 30 minutes. 


Roll the dough out on a lightly floured work surface to form a rectangle about  10 x 17 inches and 1/8 inch thick. Roll the rectangle up jelly-roll fashion. Then cut the roll in 1/4 inch strips. Unroll the strips, toss them with about 2 teaaspoons flour so they don't stick together, cover with a towel and let them sit until you are ready to use them - at least 30 minutes.


To cook the noodles, bring a large pot of salted water to a boil, add the noodles, and cook until they are tender but not soggy, about 5 minutes.  Do not overcook. Drain and serve immediately. 


2 cups uncooked noodles. 



Next up, we'll be trying out the pasta machine with Michelle and Ali. Ali is a pasta master, so I'm hoping for something fancy.  That squash ravioli with sage butter and walnuts perhaps?  Mmmm.


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