Tag Archives: homemade pasta

Make it Monday ~ Noodles

Okay…so I’m a day late. Been some issues around here with our furnace and our dog. They were more important than a blog post but I’m still here today.

Today, I want to share a recipe for something that we all know and love! Noodles! You can’t make chicken noodle soup or chicken alfredo without them.

I don’t have any photos but will get some the next time I actually make some.

My recipe comes from an old Fannie Farmer cookbook. It was originally published in 1896 and is hands down my favorite cookbook. You can get new prints used through Amazon for around  $5 and it’s well worth it, especially if you like old fashioned recipes with grandma’s home cooking tastes.

The recipe is called Homemade American-Style Noodles.

3 egg yolks
1 whole egg
1 tablespoon salt
2 cups flour

Beat the yolks and egg until they are light. Beat in the salt and 3 tablespoons of cold water. Using your hands, work the flour into this mixture to make a stiff dough. Cut into three equal parts. Cover with plastic wrap and let rest a few minutes. Dust a board or pastry cloth with flour and roll out one part of the dough as thin as possible. Cover with a dishcloth and let rest for 10 minutes. Repeat with the other two pieces. Sprinkle one sheet of dough very lightly with flour and roll up like a jelly roll. With a sharp knife, cut across the roll into 1/8″ wide strips for fine noodles and 1/2″ wide for broad noodles. Open out the strips and hang over a broomstick or chair to dry. (I use  wooden spoons over a stock pot).
They will be ready to cook when they have lost their surface dampness. About ten minutes should be enough. Bring a large pot of boiling salted water to a boil and drop the noodles in. Boil vigorously until just tender, roughly 5-10 minutes depending on how thin the noodles are. Pull one out with a fork to taste and determine doneness.

Following this recipe in the cookbook is also a recipe for Alfredo’s Noodles.

1/4 pound noodle, 1/4″ thick
1/4 pound unsalted butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt to taste
1/4 teaspoon freshly ground pepper

Have a large cowl warmed and ready before you cook the noodles. Drain the cooked noodles and put them into the bowl. Quickly add remaining ingredients, tossing briskly to coat all the noodles, and serve at once.

There are about 20 different recipes for these noodles with a multitude of variations. You can also flavor your noodles too. Instead of adding cold water, you can use cold carrot or spinach puree. I’m thinking of trying some with pumpkin and the alfredo topping, just to see what it tastes like as a nice fall alternative.

If you try any recipe shared, we would love your feedback and to hear of any successful alternatives or even failures! Just leave a comment or a link if you repost!

Happy Eating!

Kitchen Take Over – Putting the Ricotta to Use

Now that we have made up some Ricotta cheese, what can you make with it other than a Ricotta Bake mentioned in the last post?

Personally, I think Ricotta cheese is one of the most versatile cheeses you can use. You can create sweet treats for desserts or savory wholesome meals for a main course or appetizer.

Yesterday, I decided to put Ricotta cheese to the “grumpy old man test” by making up a bunch of different items made with Ricotta cheese as the main ingredient.

I started off by making Ricotta Gnocchi. To those who don’t know what Gnocchi is, it is a thick homemade pasta. You create a dough just like you would a bread, minus the yeast. You then roll chunks of the dough out into snake-like ropes about an inch thick. Then you cut inch long pieces and then roll onto a fork to develop it’s unique shape.

Olive Oil, Salt and Fresh Cracked Pepper
Add 1 egg and beat together
Add 1 lb. of fresh Ricotta Cheese
Mix together cheese with egg mixture
Add flour 1/2 cup at a time
Add flour until you have a sticky dough ball
Knead on floured surface, adding small amounts of flour
Continue the kneading process until your fingers come away free of dough
Spread dough out to just over 1" thick and cut into 6 pieces about 1" wide
I use my thumb pad to measure pieces to cut the ropes into even pieces
Roll cut pieces along the tines of a fork. Lay onto a cookie sheet lined with wax paper
Now, either cook them or freeze immediately


















Now that you have made your Ricotta Gnocchi, you can use them as needed after freezing them. If you are freezing them, once they are frozen remove them from the sheet and place into ziplock bags or storage containers.

Once you are prepared to cook them, boil a large pot of water. Make sure that you have at least enough water for them to sink. I prefer to use chicken or beef broth, depending upon the topping I am going to “garnish” them with.

Once you have added them to your boiling liquid, they will sink to the bottom. Once they float, cook them for an additional 30 sec. to one minute to ensure complete cooking.

Once they are cooked you can cover them with Stewed tomatoes or like I did, you can create a ricotta lemon chicken sauce to smother them in.

Gnocchi with Ricotta Sauce

The Ricotta Sauce is very simple too. The ingredients are as follows:

1 lb. Ricotta Cheese
The zest and juice of 1 Medium Lemon
A handful or two of either Corn or Peas
One ladle full of the liquid your pasta has cooked in. This makes the sauce creamy.
Since I had a left over Oven Roasted Chicken, I pulled chunks of meat off the left overs and added about 1-1/2 cups of chicken to the sauce.
Since I like a sweet, spicy flavor…I also added about two tablespoons of Jamaican Jerk Seasoning into the sauce and a little bit more salt and pepper to taste.
Just mix all the ingredients together and then mix into gnocchi and serve. It is good hot or cold.

This was a huge hit, even with Mr. Youcan’tcook.  My ricotta inspired meal also included the following items. If you would like recipes, feel free to leave me a note and I will post them.

Whole Wheat Ricotta Bread
Fresh Butter
Ricotta Fritters
Ricotta Cookies with Orange Glaze