Egg Free Noodles Food

EGG-FREE PASTA

Steps:

• On a large, flat surface place the flour in a mound. Make a well in the center of the flour.
• In a small bowl, whisk together the water and the olive oil.
• Slowly add some of the water and mix into the center of the flour. Mix the liquid in the flour with a fork or your hands. Keep adding more water and incorporating the flour until all the flour has been absorbed
• Once the dough has been formed knead the dough for 5-10 minutes until a smooth dough ball is formed. If the dough is dry, add a little more water.
• Cover the dough tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop.
• Remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to prevent it from drying out.
• Flour a clean work surface and a rolling pin and roll a ball of dough into a very thin sheet.
• Fold the dough 3-4 times. Cut the roll of pasta into 1/4 inch thick strips. Dust flour over the strips of dough and unravel. Repeat with the remaining dough.
• Set cut pasta aside on a tray and leave out at room temperature if cooking fresh or cover and place in the refrigerator to be cooked later.

EGGLESS PASTA

Steps:

• In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
• Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
• Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
• Cut pasta into desired shapes.
• Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.

EGG FREE NOODLES

Steps:

• In a clean plastic bowl combine dry ingredients and wisk them together till combined (about five minutes.).
• Microwave a cup of water for about a minute or two. Add half of the water to the dry mix and knead with your hands for three minutes.
• Add your olive oil and knead for another three minutes.
• At this point you should have a moist lump of dough in the shape of a big ball. If need be add some more water if it is not coming together or it seems too dense.
• Pinch a small amount off of the ball and taste. Adjust flavor with dry spices etc and knead for five minutes. If taste is to likeing continue or repeat. If dough is too dry add a bit more water and knead for a few minutes.
• Divide the dough ball into two portions and knead each portion for another three minutes, then form each into a ball. Place the smaller dough balls into containers and put in the fridge till they cool. Once cool take the containers out and cover them and put them back into the fridge for 15 to 20 minutes.
• If you are making and cooking your pasta for now set your large pot of fresh water with a bit of salt on the stove. If you are saving the dough for another day try to keep the air away from it and keep it moist or frozen.
• To make the dough into pasta remove a ball from the fridge and begin to knead by hand for a good 15 to 20 minutes. The better you knead the dough to more consistent your pasta will be.
• Take the plastic bowl and clean and dry it while the dough has been proofing and sprinkle it with flour. Sprinkle the rolling area with a good amount of flour prior to rolling out your dough (be it the table, a pasta machine, whatever.).
• Divide the small ball into four equal chunks.
• If you are rolling by hand flour your rolling pin or hands and roll out the dough to a thinkness you like and cut to size. Place cut pasta over the floured bowl to air dry for a few minutes. Always air dry the pasta for a good five minutes prior to cooking or it will turn mushy.
• If you are useing a pasta machine take the chunk and make it into a small oblong ball. Set the pasta machine to it's thickest and crank out the dough. Set it to each increment smaller till you get the thickness you want making sure you flour the machine between sizeing the pasta to keep it from clumping in the machine. Use the ribbon attatchments on the pasta sheet for whatever size pasta you want or just hand cut to size. Air dry your pasta for a few minutes by placing it over the floured bowl.
• Hopefully you began boiling your water in between batches of dough and by the time you are almost through your second dough chunk you should be able to cook some "test" pasta. Slotted spoon in hand place some of your newly minted pasta into the boiling water and watch it. If it is falling apart you need to let it dry some more or add some extra flour to the outside of the pasta. Depending on the size of your noodle it may be done in as little as one to two minutes. Remove a test noodle and let it cool for a few seconds and taste (don't be afraid to have made some herbed butter or have your favorite sauce ready to test the flavor combinations.) If all is right you can crank out as much pasta as you want to and get cooking.
• Note: Only cook the fresh pasta in small batches as it tends to clump too much in larger batches. If you are feeling adventurous try making your own ravioli with your own stuffing inside. You can also make thicker style pasta (rustic if you want to give it a cool name) by keeping the pasta sheets thicker and tearing or pinching off portions of the pasta. Toss these bigger chunks in seasoned flour and cook em up. I once did this and fried em on my side burner of my grill to go with the steaks I was grilling. Needless to say that was a great night.

EGG FRIED NOODLES

Steps:

• Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
• Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
• Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.

EGG FREE NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Cook noodles according to package and drain.
• Put noodles in a 3 quart baking dish and add the butter while the noodles are warm so it can melt.
• Mix until evenly coated.
• In a bowl, combine all other ingredients and mix.
• Add this to the buttered noodles and mix until evenly blended.
• Bake for about 45 minutes to an hour, until top browns.

YOLKLESS NOODLES

Steps:

• In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
• Add to the dry mixture. Mix well.
• Sprinkle kneading surface with 1 Tbsp of the remaining flour.
• Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
• Cover and let the dough rest for 10 minutes.
• Divide dough into 4 equal portions.
• On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
• Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
• Shake the strands to separate and cut into 2 to 3" lengths.
• If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
• Cut into 1/4" wide strips.
• Cut strips into 2 to 3" lengths.
• To store cut noodles, spread them on a wire cooling rack.
• Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
• Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
• Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
• Drain noodles well.