Life has been a little interesting these past couple weeks as I slowly ease into eating on a food rotation basis (food allergy diet), and I have been finding the absence of easy to use grains the most difficult part. Mostly it has gone pretty smoothly (Thanks largely to the "Wow! This is Allergy Free Cookbook" by Mary Yoder. On the agenda for today was making three batches of noodles - barley, kamut, and rye noodles.
Once the dough had had a chance to sit and do its thing, it was time to roll it out. I used the tortilla press for the initial flattening of the dough (preparing a golf ball size chunk of dough at a time) and then rolled it out as thinly as possible. The sheets of dough were then (theoretically) hung on the drying rack to dry.
I say theoretically because only the kamut noodles made it on the drying rack. The barley noodles took quite a bit of elbow grease to roll out, and we ended up just cutting them straight into noodles and into the pans for drying.
The kamut noodles rolled out fairly easily. The flour was a wonderful golden color, and remained so even as the noodles were drying.
The rye noodles rolled out the easiest. Two or three quick rolls out of the tortilla press and the dough was almost thin enough to see through. Lovely for rolling out. Super fragile for moving about. The one sheet that made it onto the drying rack began dropping off in pieces after only a minute or two on the rack. The rest of the sheets went straight onto towels spread out on the counters. After allowing them to dry for an hour or so, the sheets of dough were then chopped up into noodle size pieces. All the noodles made for quite a few stacks of baking dishes, cookie sheets, and spread out towels.
Of all the noodles, the kamut noodles appeared the most in the holiday spirit, curling up their ends to the sky as if they were raised in song with the angels.
Happy 40th Anniversary, Mom and Dad! and Merry Christmas everyone!
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| Gathering all the ingredient together before starting. |
The recipe (p.39 wow) for all three was basically the same- 2 cups of flour, 1/4 tsp salt, and 3/4 c water (2/3 for rye), mix together in the kitchenaid mixer and then allow to sit for 30 minutes to let the dough "bloom".
Once the dough had had a chance to sit and do its thing, it was time to roll it out. I used the tortilla press for the initial flattening of the dough (preparing a golf ball size chunk of dough at a time) and then rolled it out as thinly as possible. The sheets of dough were then (theoretically) hung on the drying rack to dry.
I say theoretically because only the kamut noodles made it on the drying rack. The barley noodles took quite a bit of elbow grease to roll out, and we ended up just cutting them straight into noodles and into the pans for drying.The kamut noodles rolled out fairly easily. The flour was a wonderful golden color, and remained so even as the noodles were drying.
The rye noodles rolled out the easiest. Two or three quick rolls out of the tortilla press and the dough was almost thin enough to see through. Lovely for rolling out. Super fragile for moving about. The one sheet that made it onto the drying rack began dropping off in pieces after only a minute or two on the rack. The rest of the sheets went straight onto towels spread out on the counters. After allowing them to dry for an hour or so, the sheets of dough were then chopped up into noodle size pieces. All the noodles made for quite a few stacks of baking dishes, cookie sheets, and spread out towels.
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| Hallelujah noodles |
Happy 40th Anniversary, Mom and Dad! and Merry Christmas everyone!
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