Homemade Noodles

 Pasta, almost enough said. It is hard to find allergen free AND inexpensive pasta, that also tastes good, at grocery stores (trust us, we've done the footwork. This is our solution. We were pleasantly surprised with how delicious and rewarding fresh made pasta tastes. Its buttery (without butter), chewy and absorbs sauce beautifully.






Ingredients
2 1/2 cups Flour
1/2 tsp Rosemary
1/2 tsp Paprika
1 Flag (1 tbsp flax : 3 tbsp warm water)
1/2 cup Pumpkin Puree
1 tsp Vegetable Oil
6 cups Water

Hardware

Baking Mat

Rolling Pin

Large Mixing Bowl

Small Mixing Bowl

Strainer

Measuring Cup and tsp

Fork

Large Pot

Sharp Knife

Tongs

Timer

Large Pot

Time 1 hour
Prep 1 hour
Cooking 3 minutes
Yield 4 cups dry pasta



Time To Get Cooking!!!

 In the large mixing bowl mix together 2 cups of flour, rosemary, paprika, and a tsp salt.

Once combined make a well with the spoon

In the small mixing bowl combine the flax seed and water and let sit for 5 minutes

Add the pumpkin puree and oil to the flax and water mixture then  combine

Pour the wet mixture into the well in the dry mixture

Fold until fully combined.

• Start with spoon and you may need to use your hands at the end. A plastic rice spoon worked best for us

On baking mat (or equivalent) sprinkle 1/3 cup flour

Turn dough out on the mat and start timer for 9 minutes

Knead dough until timer goes off

• Dough should be smooth and elastic

Cover with a dry paper towel and let rest for 10 minutes

Cut the dough ball into 4 equal portions

Sprinkle more flour down and roll each section into about 10 inch round

Let stand uncovered for another 20 minutes

Flour your hand and rub on both sides

• This prevents the soon to be cut noodles from sticking to itself after cutting
  

Roll in a log, starting and the side closet to you. Make sure not to press down

Cut as into strips of desired width

• Shown is fettuccine, cut into 1/4 inch strips
  

Put 1 tbsp flour in mixing bowl and toss noodles

• You may need to unwind the noodles strips by hand if they are not unrolling by themselves
  

Let stand for 20 minutes

Cook in 6 cups boiling water (unsalted and no oil) for 3 minutes (the noodles should float)

Toss in desired sauce

Serving
1/2 cup of uncooked pasta
Serve with preferred sauce as a main dish, a side or even a casserole

Storing and Reheating
Dry for an hour in an open area, laid out flat then freeze indefinitely in a zip top bag with air
To reheat let thaw and cook according to cooking time

Nutritional Facts
Per Serving (4 oz)
Calories 125
Fat 1g
Carbs 25g
Protein 4g
compared to a popular used brand
Per Serving (2 oz)
Calories 200
Fat 1g
Carbs 42g
Protein 7g
Nutritional Difference (our recipe)
Calories -75
Fat 0g
Carbs -17g
Protein -3g

Cost
Recipe Cost (23 oz): $0.63
Cost per serving (4 oz): $0.08
compared to a popular used brand
Product Cost on average (14 oz): $2.08
Product Cost on average per serving (2 oz): $0.30
You save on average: per serving $0.22

Tricks
-Always make sure to have enough water in the pot (preferably large) so the noodles can cook and expand without sticking to each other
-Add the noodles in small batches to ensure that the water keeps at a consistent boil