[Sca-cooks] handmade pasta

[johnna holloway]

I have done homemade noodles for feasts before. One massive amount for 
225 people and one smaller amount for 50 plus. I used a food processor 
to make up the noodle dough, ran it through the handcranked pasta 
machine, cut the noodles using the wide cutter (fettucini size. They 
were dried and stored  in plastic containers until used for the feast. 
It takes hours to do the noodles for 200 plus and I did them well in 
advance. You have to have a place a dry them in and racks or chair backs 
to dry them on too. Choose a dry day. If it's too humid they won't dry 
well. This was one of those feasts when I did it all from baking all the 
bread myself, making all the salad dressings, all the desserts, cutting 
up all the chickens, deboning the lamb, etc. I was younger then.

Johnnae llyn Lewis

david friedman wrote:
> It isn't all that much trouble--it's one of our household standard 
> recipes. Doing it for a large feast would involve some work, but not 
> impossible amounts. For one recipe I suppose I spend fifteen or twenty 
> minutes rolling out and cutting.
> 
> And it's very good.