SC - Homemade period noodles/pasta
Lord Boroghul Khara
boroghul at narn.pecan-tree.com
Wed Jan 17 10:34:12 PST 2001
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on 1/17/01 1:04 PM, Hupman, Laurie at 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.
Ended up staying home for New Years Eve and made portabello and spinach
ravioli. Had a vegetarian as a guest over the holidays and had to think up
something they could eat in a house full of carnivores. Glad to know the
excess lump of pasta dough will keep in the freezer for a while. I was
afraid it was going to go the way of the dodo.
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<TITLE>Re: SC - Homemade period noodles/pasta</TITLE>
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on 1/17/01 1:04 PM, Hupman, Laurie at LHupman at kenyon.com wrote:<BR>
<BR>
<BLOCKQUOTE><TT>I played with fresh pasta a lot when I was out of work for =
a couple of<BR>
years. Fresh pasta takes a lot less time to cook than the store-bough=
t<BR>
dried stuff. Plunk it into your boiling water, and once it floats it'=
s<BR>
done. <BR>
<BR>
I've dried fresh pasta with good results. The dough can also be froze=
n, as<BR>
a lump or as noodles. I haven't kept fresh dried noodles for more tha=
n two<BR>
weeks, but frozen dough has lived in my freezer for up to six months at a<B=
R>
time.<BR>
<BR>
<BR>
</TT></BLOCKQUOTE><TT><BR>
</TT>Ended up staying home for New Years Eve and made portabello and spinac=
h ravioli. Had a vegetarian as a guest over the holidays and had to think up=
something they could eat in a house full of carnivores. Glad to know =
the excess lump of pasta dough will keep in the freezer for a while. I=
was afraid it was going to go the way of the dodo.
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</HTML>
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