Friday, February 25, 2011

Drying the Lasagna Noodles

We've been using 2 1/2 cups of flour to two eggs. Sometimes it's too wet, sometimes it's too dry. What proportions of flour to eggs and liquid work for you?


Carolyn said...

Love your blog! I use 1 egg, 1 T. olive oil and 1 T. water to 1 cup flour. Here in the deep south the humidity affects flour (sometimes the flour will have more moisure in it than others.).

Tracy said...

I always use one egg to every 100 grams of flour and add a dash of olive oil. Not very accurate but it always works. The humidity does affect the mix a little sometimes though.

Sonja said...

Anna, this post really makes me smile. Does anyone - except your awesome family - even make their own noodles at all? These noodles were no doubt made(at least in part) by that future chef of yours on the pasta maker you bought for her.

I am so encourage by your blog for many reasons, but especially by the way you allow each of your children to grow according to their natural bend. "Train up a child in the way he should go..." Your children are benefiting from having parents who respect them as individuals with their own ideas. I pray others will see the same in our children as they continue to grow and mature.

Andrea R said...

I never measure my flour. :) I just keep going till it looks right.

Great, now I want homemade ravioli. Take all afternoon to make, lasts maybe five minutes.

simplychele said...

I agree with Carolyn..her recipe matches mine and I also live deep in the deep south: Texas.
By the way, you blog is beautiful,and I love your new painting projects..they really made the room open and inviting.

Julie said...

Proportions? I don't measure; I just go by the feel.

Margo said...

from Alice Waters, with my modification of whole wheat flour:

1 c. WW flour
1 c. unbleached flour
2 eggs
2 egg yolks (or sometimes just 1 more egg)

Sometimes I add a little water. I use Martha Stewart's lasagne recipe with fresh noodles - it's on my blog and I think I mentioned it here already, previously, because it's just so perfect with fresh pasta.

Sheila said...

Whole Wheat Pasta
4 servings

1 1/2 cup all purpose flour
1 1/2 cup wheat flour
1/2 tsp sea salt
4 eggs
2 tsp olive oil
water if needed (I used about 2 Tbsp)

Allow pasta to air dry at least 15 minutes to avoid it clumping together.

Cook in boiling water for 1 -2 minutes.

I used Gold N White flour
I was amazed at how effortless the whole process was...
and the above recipe was the perfect amount to feed 4 of us with a small bowl left over.

This was my first attempt, and they turned out so good that I don't plan on changing anything for a while....

Miss Mary said...

I use the same recipe as you do, but I weigh my flour. It makes a difference in consistency.

Amy said...

I love how, with the right light, even lasagna noodles drying on a laundry rack look beautiful :). Thanks for showing us the beauty in the every day, Anna.

thecurryseven said...

I'm a little embarrased to admit I don't measure. I add some flour and then some eggs and mix in somw water until it looks right.

Patty said...


My recipe, which I have used for years, is 1-cup flour, a sprinkle of salt, one egg and enough milk to make a soft dough.

Lisa said...

She doesn't exactly give a recipe but I thought you may enjoy her post (and blog) anyway. She certainly inspired me to make pasta for this yummy dish.

Carol said...

My son Samuel does our noodles and this is what he uses:

4 eggs
2 1/4 cups flour
pinch of salt

Love the drying rack you have there. Never would have thought of using it for noodles, very clever! ;)

Fiona said...

Good to see your pasta drying out - we've just started making pasta and it hadn't occured to me to use a clothes airer ... So far our pasta has always been soggy! My sister recommended not drying but just dusting with semolina, but that hasn't worked for us, either!

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