(We haven’t been posting for a few months – canning season started as the garden ‘came on’. Bob harvested and I canned, froze, and dried as much as possible. Then my Mom died and that took a lot of energy and time to process through the grief and closure. She had Alzheimer’s so, though it was expected, it was still sad. Grief is what it is and I allowed time for it to settle.)
My dad and mom on my wedding day, 37 years ago.
I was out of ideas for supper. The weather was so hot and muggy that the pages of my cookbook were stuck together. The pantry was full of ingredients but not one was a quick-throw-it-in-the-microwave-BAM! dinner. I poked around in the refrigerator hoping a random stranger had dropped off a fully prepared roast beef dinner (they had not!) when I found two old carrots.
Yeah – still good, but looking a little sad. Not ready for the compost pile, but not exactly carrot stick quality, either. You know what I mean?
I honestly don’t know what inspired me as I held those two carrots. Maybe it was the opportunity to use my new noodle cutter. Perhaps it was the anti-depressant medication commercial showing a woman learning to make noodles. Possibly, it was the desire for carbs and alfredo sauce.
I’m pretty sure it was just the alfredo sauce.
Dinner was planned…Alfredo over home-made noodles, Grilled chicken breasts, Salad.
It would be light enough to enjoy on a hot day.
It would be colorful with lots of eye-appeal.
It would include alfredo sauce.
Homemade Egg Noodles
Making home-made noodles is pretty simple. To start, use a very basic, no measure, recipe.
Flour
Eggs
Salt
Additional ingredients can be – dried chicken bouillon to replace the salt, well-cooked vegetables mashed to a soft pulp, small flakes of dried vegetable, fresh or dried herbs.
I use 2 or 3 cups of all-purpose flour, mix in salt, then add 1 or 2 eggs to the dry mix and stir well. When the dough is pulling together and most of the loose flour has been incorporated, you can start kneading more flour in until you have a very stiff dough. I use large or extra-large eggs. If you are using small/medium eggs, you will need more than 2. (Or use less flour and make a smaller batch of noodles – what do you have in your hand?)
The herbs or dried vegetables are mixed into the flour/salt mixture before adding any wet ingredients. Give the herbs or dried veggies a quick whirl in the blender or food processor to ensure small pieces. No one wants a chunk of hot pepper in their noodle, but a small burst of flavor is unforgettable.
I add 1/4 cup of well-cooked, mashed vegetables (carrots, sweet potatoes, spinach, pulverized sun-dried tomatoes) at the same time as the eggs. They add moisture to your dough and you must account for that as you form the stiff dough, reducing the eggs or increasing the flour. The vegetables add color, a bit of flavor, and nutrition.
After you have a ball of stiff dough that still holds together, cover the dough and allow it to sit for at least 20 minutes. This gives the gluten time to form and will make a smoother, less sticky dough. It will be much easier to roll out.
After resting the dough, flour a surface well. Take ½ of the dough and start to roll it into a circle using a rolling pin. Roll it until it is thin – much thinner than pie crust. You will want to turn the circle over as you are rolling, flouring the counter surface frequently to prevent sticking. This process can take a while. Start in the center of your circle and, applying light pressure with the rolling pin, roll towards the outside. Thick noodles are unpleasant to eat, being glutenous and slimy when cooked.
Your circle may be 18 – 24” across. Let the circle rest for about 20 minutes and then cut into noodle strips. I have a noodle cutter which makes the job much easier. You can use a pizza cutter or a sharp knife, too. Cover the noodles with a light towel or cheesecloth to dry.
Alternately, pasta machines are available and make short work of rolling out your dough. I don’t like cleaning the machine after using it so I use the countertop/rolling pin method.
These pasta machines will roll your dough the exact thickness you need for perfect noodles.
You can boil the noodles right away or allow them to dry completely for storage. I have even dried them partially and then frozen them. I just pop the frozen noodles into briskly boiling water when I am ready to use them.
Cook the noodles like any other noodles. For more flavor, boil them in broth.
Bottom picture is noodle dough rolled out and cut. Notice the slick noodle cutter! Top right is the noodles lightly covered to partially dry. Top center is noodle boiled and ready for the plate. Top left is dinner - grilled chicken breast, carrot-noodles with Alfredo sauce.
Take your pasta making to the next level with some great recipes.
What do noodles have to do with self - sufficiency?
Everything.
Self-sufficiency is not about living in the mountains eating berries and bear meat, unless that is your groove.
It is making your world happen with your own two hands.
It is the progression of learning and developing new skills to support the basic and aesthetic needs of your family.
I taught myself how to make basic flour-salt-egg noodles. I developed the recipe to incorporate new flavors and add color. Finally, I creatively use what I have in my hands to make a truly unique, delicious, and beautiful meal.
The stages of learning are:
Novice –> Competent –> Proficient –> Expert
As you and I move through the stages, we assume a greater role in providing for our needs. We become less dependent upon global food and manufacturing systems and more confident accessing local growers and producers. We become producers ourselves.
Let’s apply this concept to Canning:
At first, I canned jam. Then fresh fruits (applesauce, peaches, pears) and tomatoes. Once I felt confident, I began to pressure can vegetables. Now I can meats and mixed veg/meat meals.
It took a few years and lots of reading, but I moved through the stages of learning, preserving more and more of my family’s food. I am now able to go to my pantry and put together a meal with food grown on our farm and canned in my kitchen. I am a proficient food producer. We are increasingly self-sufficient in our food production and our skills increase each year.
How do you go from being a complete novice to proficient in an area of self-sufficiency?
Here are the steps I use when I want to add a skill to our self-sufficient lives:
1. I read everything I can find on the subject. I usually start with basic how-to books or articles. I’ll watch a couple YouTube videos or follow the subject on Pinterest. I want to get an overall view of the topic – the big picture – before I drill down into the details.
2. I begin reading more detailed books, doing internet searches for USDA Extension sites about the subject, maybe reading some technical information.
3. I talk to people who are doing it well. I go to seminars and workshops. I look for experts and pick their brains a bit. Note: I don’t do this step until I have done my research. It isn’t fair to the expert to expect him/her to take the time to teach me something if I don’t put some energy into it first.
4. I invest in the materials to get me started at an entry level. In the case of canning, this meant I bought a water bath canner for $20 and a set of ½ pint jars. I did not start with a $100 pressure canner and 10 dozen quart jars.
5. I practice. Sometimes I keep a journal about what works and what doesn’t. I continue to read and research. I add books on the topic to my library. I might join a local organization (such as a beekeepers or gardening club). I attend more seminars, field days, workshops. I talk to more experts to expand my knowledge.
6. I invest in more equipment and practice. I push the limits of my comfort zone.
7. I teach someone else.
What do you want to add to your self-sufficient living skill-set?
Our next project is learning to butcher. We are starting with chickens and we will see how that goes. We are somewhere between step 2 and step 4. We bought some equipment and are still reading and learning.
Here is a simple skill to get you started on being a producer and more self-sufficient:
Do you know how to knit? If not, there are some great videos on YouTube.
This project uses only one stitch – the knit stitch, which is the easiest one to learn.
House Slippers – a novice project
1 skein of bulky yarn (don’t pick a slippery/slick yarn, a wool-blend is good)
#11 knitting needles
Large blunt end needle
Unlike many wooden needles, Brittany's are smooth and slick. They will last you for years, unless the dog chews on them. That's a story for another time.
(Also, check out Goodwill or your favorite resale shop for yarn, knitting, and sewing supplies)
Cast on 24 stitches for a size 8 – 10 woman’s foot.
Knit every stitch until you have a rectangle 9” long.
Cast off
Fold the rectangle in half longwise.
Sew up one short end of the folded rectangle using yarn as the ‘thread’ on your blunt end needle. Knot it off, tuck in ends
Sew up the opposite short end and continue to sew until you have 2/3 of the top sewn. Knot off.
Turn the slipper inside out. You may need to run ribbon or I-cord around the opening to secure the slipper
The bottom picture is the rectangle finished. Upper right is rectangle folded in half. Upper middle is the finished slipper - you can see the stitches with the contrasting yarn down the center top. Finally is the large blunt ended needle used to stitch the fabric.
Repeat for the second slipper.
THERE! You created a pair of slippers out of 2 sticks and some string! You have the knowledge and skill to keep your family’s feet warm, no matter the weather.
To make the slippers for a larger foot, increase the number of stitches on the needles. If smaller, decrease the number of stitches. You can also make the rectangle longer and bring the slipper up onto the ankle. Look on your yarn label to get a general idea of how many stitches are 4 inches. Add a bow or flower, embroider a dinosaur, make them unique with school colors.
Our floors can be chilly in the Fall, Winter, and Spring. These basic slippers keep our tootsies warm and socks clean!
It really is that easy. Start basic and grow from there. You may find that a skill you thought necessary to learn is very complicated, boring, overwhelming, or expensive. (We found that with beekeeping.) It may not fit your homestead’s plan. Maybe having basic, Novice-level knowledge is enough. You don’t need to be an ‘Expert’ on everything. Maybe just Competent is OK. That’s where I am with sewing. I am Competent. Certainly not as Proficient as my food-preservation skills. I’m ok with that. If the need arises, I have enough knowledge, books, and equipment to become Proficient.
On the other hand, Bob is an expert in Forestry, Pond Management and a host of related fields. People ask him for help, he teaches seminars and, as you know, writes this blog. He is a go-to guy in those areas. Do not ask him to make you a loaf of bread, however.
Use this stay-at-home time to learn a new skill or become proficient at an old one.
That’s all from here!
Stay Safe,
Polly
This article contains affiliate links. If you purchase something through the links, we may receive a small commission. This does not increase your price at all. Thank you!
Comments