podcampphilly

 

Simple Noodles

Simple Noodles

 

An incredibly inexpensive method for preparing home-made pasta, using just the basics.

 

Ingredients

 

  • 1 egg
  • 1 cup of flour, sifted if possible
  • 4 teaspoons of water
  • 1 teaspoon oil
  • 1/4 teaspoon salt

 

Equipment

 

  • A bowl
  • A wet paper towel (almost dripping wet, but not quite)
  • A knife
  • Measuring cups and spoons
  • A rolling pin or a wooden dowl

 

In a bowl, combine all ingredients and knead until a dough is formed that is consistent and even. Mold into a ball.

 

Cover the ball of dough with a wet paper towel and let sit for an hour.

 

After an hour, cut the dough into 4 sections. Keep 3 in the bowl, covered with the damp paper towel.

 

Roll out the dough into a thin, flat sheet. Cut it into noodles with a knife. Dust the noodles with a little bit of flour and let them sit out while they dry. Repeat with the other 3 sections.

 

Serving/Storing

 

Noodles can be stored in the freezer after you're done, or used immediately. Because this is home-made, it'll probably cook faster than store-bought. For a little extra flavor and taste, put half a teaspoon of salt into a gallon of boiling water when you boil the noodles. This should serve about the same as a single box of linguini from the store, 4 moderate portions or 2 big portions.

 

Nutrition

 

An egg is 6g protein, 4.5g fat, about 150 calories. A cup of flour is 4 ounces, 113g, and all starch, so it's 113g of carbohydrates, which should be 452 calories. This recipe thus is about 602 calories, divided 4 ways, or about 150 calories per serving.

 

Economics

 

Estimated cost: $2.25 for a dozen eggs, so figure about 22 cents per egg, given fluctuations on the market. A bag of flour, 5 pounds, is about $4, and one cup of flour is roughly four ounces, so figure about 20 cents for the flour. Water's free, oil and salt kick in about a nickel, total. After all is said and done, call this 47 cents. Barilla's Linguini is going for $1.50/box at Stop and Shop (July 26, 2008, Quincy, Massachusetts) so call this a 2/3 price cut on the brand, probably 1/2 on the generic.

 

Notes

 

If you omit the egg, you've just made udon, a Japanese wheat noodle.

 

Does anyone know if you can substitute whole wheat or another kind of flour at similar cost?

 

Source: Christopher S. Penn, original derived from tons of sources

 

Navigation

 

Back to Recipes

Comments (0)

You don't have permission to comment on this page.