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?
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.
Oliver’s is looking good!
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
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?