Cultured noodle recipe

March 2, 2008

It was me! I made cultured noodles.

The recipe was adapted from the WAPF Web site by Connie Hale, of Windy

hold cooking classes at which they teach how to make NT-type meals. The

classes are great fun, a great education, and INCREDIBLE food!

The noodles were GREAT, not complicated or time consuming. I did have to

plan ahead, but that is the case with most NT-type cooking. Here is Connie's

recipe adapted from the WAPF Web site:

2-3 cups Kamut or hard white wheat flour

1 tsp sea salt

3 egg yolks

1 cup whey

Sift 2 cups of flour and salt together into a large mixing bowl. Make a well

in the center of the flour. Mix egg yolks and whey and pour into the well of

flour. Mix all together and add more flour as necessary until the mass forms

a ball.

The dough should be elastic, but not stiff. Forcing too much flour into it

reduces elasticity. Knead and work the dough until the dough no longer

sticks to your hands or the work surface.

Place the dough in a lightly greased bowl, turning once to grease the top of

the dough, and cover with plastic wrap. Sit at room temperature for 2 or 3

days, adding a bit of flour if needed and kneading once or twice a day.

After 2 or 3 days the dough is ready to roll out and cut into desired

shapes. To store the pasta, dust the cut dough with flour and allow to dry

at room temperature or in the dehydrator until brittle.

I boiled mine in some GREAT chicken bone broth!

Re: cultured noodles-recipe

I, too saw that post and am interested. Please share!

>

> In the last few weeks someone posted info and made a reference to

> cultured noodles for chicken soup. I checked the files section and

> didn't find a recipe for cultured noodles. If anyone has a recipe for

> cultured noodles and is willing to share it I would be so

> appreciative. You can contact me offline if you want at

> lydialynscott@... I am always looking for ways to introduce

> cultered and fermented foods into my lifestyle. Thanks!

>

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