Nothing can compare with homemade noodles. Dried on the counter all day, then tossed into a pot of slow-cooked chicken or turkey. The process, like anything good, takes time and love.
Shortly after Joe and I got married my mom gave me one of her loved cook books, “The New Good Houskeeping Cookbook” circa 1988. I love putting my hands in the dough and knowing that I am creating something.
The desire to engage the natural processes of our lives is almost extinct in our society. Deep meaning and value is held out to us if we take the time to embark on such labors. The labors do not only produce good food. They also yield a desire within our character to understand life and live more fully.
This recipe for pasta dough is my go-to choice and has not yet failed me. Enjoy!!
Pasta Dough
time: early in the day
Yeild: 1 pound dough
About 2 ½ cups all-purpose flour
2 Eggs
¼ cup water
1 Tbs. Olive oil or salad oil
1 tsp. Salt
Stir wets then add flour slowly to make a stiff dough.
On a well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover the dough with plastic wrap and let rest 30 min. for easier rolling. (Or in food processor* with knife blade attached, blend all ingredients 10 to 15 seconds to form a smooth ball. Do not knead dough; cover and let dough rest for 30 minutes.)
*Is that not so old school to use a food processor to blend….kitchen aid now.
