I discovered, quite by accident, a noodle recipe that makes me smile. Back in the day I tried homemade noodles, but got discouraged at the time it took them to dry, etc. I’ve never had a pasta maker (I’m sure they’re nifty) and just never felt I could afford that luxury. Most of the doughs I tried were difficult to work by hand and messy as well.
Still, I really wanted to successfully do it. To me, it was the pinnacle of self reliance. If I could make a good noodle, I could really do some serious cooking. Pasta IS the ultimate comfort food, after all! To my delight, two factors brought me to noodle nirvana: a down-home tried and true recipe, and Thrive eggs!
Thrive eggs are truly one of my favorite products. I use them several times a week for baking, scrambling, and general cooking. Now I can add tasty homemade noodles to the list! Fresh eggs work equally as well. This recipe is adapted from one in the good ol’ Lewiston Hometown cookbook.
As with so many other recipes, whole wheat flour can be used in place of white. In fact the noodles in the photo are whole wheat. A cost comparison is startling. By my calculations, the pot full of noodles you see pictured cost me $0.64 (6 eggs@ $0.99/dozen + 1 1/2 lbs wheat @ $0.10/lb.) It would have cost me $2.25 to fill the same pot with store noodles (24 oz. @ $1.50/lb.).
You may be wondering where I got wheat for ten cents a pound (most people are paying a great deal more right now). That brings me to a VERY important principle — one of the reasons why food storage, home cooking, and long term planning are such critical components of self reliance. By buying foods in bulk while they’re on sale (especially foods that store for long periods of time), an individual can save hundreds of dollars (heck, let’s say thousands!) by beating inflation.
I can almost hear the other thought in your head: “Sheesh, it’s worth the extra $1.61 just so I don’t have to fuss over the extra time and effort of homemade noodles”. I get that. There are many days when I don’t make the extra effort either. But for most of my adult life, I’ve had more time than money (though both have been in too-short supply). Even more importantly, I know how to make them if I ever have to.
Finally, they really are a taste treat! I have to keep going back to the idea that what I put on the table matters psychologically as much as in other ways. It’s a message I’m sending to my children: “You matter to me. The extra time, the extra effort…..these noodles are for YOU!”
- YIELD: Approx. 8 oz. (3 Servings)
- PREP: 10 mins
- COOK: 15-30 mins
- READY IN: 25 mins
A home-cooked treat. Easy and fast to make! Use white or whole wheat flour, as desired. Triple the recipe for a family-sized batch.
- 2 tablespoons Thrive whole egg powder (or two fresh eggs)
- 4 tablespoons water (omit if using fresh eggs)
- 1/8 cup water
- dash salt (also pepper, if desired)
- Beat together egg powder and 4 tablespoons water. Add additional water, salt and pepper. Mix well.
- Mix in enough flour to make a stiff dough (not sticky). Turn out and knead a few times to make dough smooth and blended.
- Cover and let rest for 15-30 minutes.
- If tripling the batch, divide dough into two sections. Otherwise, just roll out the dough at once. On a generously floured board or countertop, roll each section into a rectangle to the desired thickness. (I like them thin).
- Fold dough into thirds. You may need to dust the top lightly with flour before folding.
- Cut into strips with pizza cutter or knife.
- Unfold the cut noodles and break in half if shorter noodles are desired.
- Add to boiling water, chicken broth, or soup broth. Boil until tender.
- COURSE: Side Dish
- SKILL LEVEL: Easy