SC - Homemade period noodles/pasta

[Elanore Amrstrong]

I'd have to check which reference it came from, but I
also have a great recipe for period gnocci.  Instead
of potatos, they are based on flour and cheese.  In
camp, we sit around the pot of boiling water with our
spoons and drop the dough in to the pot.  As they
rise, we fish them out, sprikle a little hard cheese
and have at!  I'll check for the reference if anyone
wants.

M. Elenore Armstrong

- --- "Hupman, Laurie" <LHupman at kenyon.com> wrote:
> I played with fresh pasta a lot when I was out of
> work for a couple of
> years.  Fresh pasta takes a lot less time to cook
> than the store-bought
> dried stuff.  Plunk it into your boiling water, and
> once it floats it's
> done.  
> 
> I've dried fresh pasta with good results.  The dough
> can also be frozen, as
> a lump or as noodles.  I haven't kept fresh dried
> noodles for more than two
> weeks, but frozen dough has lived in my freezer for
> up to six months at a
> time.
> 
> I've never tried the KitchenAid pasta attachment,
> but I've been told that it
> gets quite hot and cooks the pasta while extruding
> it.
> 
> Rose :)
>
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