Dairy Lab: Homemade Noodles with Guiltless Alfredo Sauce, Steamed Broccoli


It doesn’t get more homemade than this. Students learned how to make homemade noodles from scratch today. I love Eric’s T-shirt in this photo, don’t you?

IMG_0230We started by watching several chefs yesterday and now comes the practice.

IMG_0232One egg in the well.

IMG_0233Two and now three eggs overflowing the well.

IMG_0234Start mixing with a fork to form a dough.

IMG_0231It’s not fun until everybody gets their hands into it.

IMG_0235The dough is starting to form a sticky mess, but wait…

IMG_0237After 6 minutes of kneading with additional flour, a smooth ball with elasticity is the result. It should spring back when pushed. Spring check, yep, it’s ready.

Our youtube says to chill for 30 minutes in the fridge. No time for that; in the freezer it goes for 10 minute blast chill, while students prep their amazing guiltless Alfredo Sauce.

IMG_0240The big dough ball was divided into four sections and each section rolled paper thin with a lot of muscle.

IMG_0241Dough strips were in the making.

IMG_0238Long and thin cut by the pizza wheel.

IMG_0222Students were getting the hang of it, amazed by the simplicity of flour and eggs.

IMG_0223I loved watching the students concentrate. Way to Nicki!

IMG_0221Tae is doing awesome!

IMG_0219Got sauce? Kaleb has it his going on in the blender!

IMG_0203Kayla knows to stir well with a whisk to keep it from scorching. Students also put a lid on the large stock pot to kick start the boiling water for the noodles.

IMG_0199Noodles, noodles, everywhere.

IMG_0207Into the salted boiling water they go.

IMG_0205Two minutes later students are removing their first batch and moving a second batch in the water.

IMG_0202Parmesan cheese is added last to the sauce to thicken.

IMG_0224Some students pulled their noodles out with tongs, others with a slotted spoon. See the steamer on the bottom of the picture. Nutritious steamed broccoli coming up.

IMG_0245Some students chose to add their noodles to the sauce. Wowzers, looks delish.

IMG_0242Kayon is thinking deeply how he should serve his sauce. On the side or in the pot? It’s a tough decision.

IMG_0228They are going with the on top of the noodles. Good choice.

IMG_0229Oliver’s is looking good!

IMG_0212I don’t think students will forget that homemade noodles are made from flour and eggs for their state test, do you?

IMG_0213Kashanna is owning her noodles with Alfredo. Looks fantastic, go girl.

IMG_0215Creamy and delicious homemade Alfredo noodles with steamed broccoli.

Mission: Teach students to make homemade noodles, cook white sauce made with milk without scorching and steam broccoli for a nutritious side. Several questions on the state test nestled in a complete meal. Mission accomplished by the Foods 1 students. Chef hats off to this awesome day where students have learned an extraordinary skill they may never attempt again, but who knows!

Homemade Pasta adapted from Pioneer Woman


  • 3 whole Eggs
  • 1-1/2 cups All-purpose Flour

Preparation Instructions

Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary (about 6 minutes).

Wrap dough in plastic wrap and flash freeze for 10 minutes.

When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better (paper thin). Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.

To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

Guiltless Alfredo Sauce adapted from Our Best Bites

2 cups low-fat milk
2 oz. low fat cream cheese
3 Tablespoons flour
1 teaspoon salt
1 Tablespoon butter
3 garlic cloves or 1 1/2 teaspoons minced garlic
3/4 cup grated Parmesan cheese


Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Have you made homemade pasta before?

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