Of course occasionally I stray into the kitchen, where generally only bad things happen at the hands of...well, me. BUT, growing up my mama taught me how to make noodles the old-fashioned way, and I added a little flair to make them a little healthier!
Recipe:
1/2 bag of spinach, cooked until limp, squeezed and chopped
3 1/2 c. flour
3 eggs
1. Add the flour to the mixer FIRST. I use a KitchenAid.
2. Blend in spinach.
3. Add eggs one at a time, making sure that the mixture is NOT sticky before you add the next egg. The trick is for the mixture to never become sticky. It should look like a fragmented, heavy lump.
4. Take the lump out of the mixer and knead it with your hands 2-3 minutes until it becomes a smooth ball.
5. Roll the ball into a thick rope. Cut the rope into egg-sized pieces and get ready to use the pasta press!
6. Send every ball through the pasta press, thickest setting first. Send through several times, on a thinner setting every time. Lay pieces on a towel so they don't stick to the counter.
7. Once you've run the dough through on the thinnest setting, let air dry for a few minutes.
8. Once the pieces have dried a little - at this point they should not be sticky at all but not crispy on the sides - use the cutting edge of the pasta press to cut them into noodles.
9. Let the noodles hang dry (I use a laundry drying rack) or lay them out on a clean bed sheet for at least 6 hours or overnight. They must be completely dry before you store in large ziplock bags or large plastic container.
TO COOK :
1. Cook desired amount of noodles in boiling water with a tsp. of salt.
2. In separate saucepan, saute 1/2 tsp minced garlic in 1/4 c. butter
3. Drain pasta and add garlic butter mixture. Sprinkle with Parmesan cheese.
4. Top with your favorite style of chicken (I used baked breaded chicken breasts)
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