Homemade Pasta
Why does it scare us just thinking about it?  I know it did me until I finally did it and found out that it wasn't that hard.  Besides, what's the worst that can happen?  If by some wild chance the dough really is a disaster you can always pull some ready-made noodles out of the pantry.  Don't do this the first time for company - no stress, okay?

TOOLS
No fancy tools are needed for this.  You can buy a pasta-maker, but it only rolls and cuts the dough.  You still have to make the dough.
Pastry cutter is nice to have, but not a necessity.  A sharp knife will work too.  NOTE: Think about whether or not your counter can handle a sharp knife pulled across it.  These cutters can range from $3 to $15.  In a pinch, I have used a pizza cutter and it worked well.
A dough scraper is also an inexpensive tool and it makes life easy.
After you can't mix the dough with the fork anymore and before you can handle it well without sticking to your fingers, the dough scraper lets you easily knead it.  It also makes it easier to get off the counter and into the pot.  When I have made pasta in a kitchen that was not equipped with one, I used a pancake turner.

INGREDIENTS (for 2-4 people)
1/2 cup flour
1 egg (at room temperature is best)
dash of salt

PREPARATION
Pile the flour on a clean counter top big enough to roll out the dough. (No you don't need that much space, but why mess up two workplaces?  I start where I'm going to finish, but you don't have to.)  Make a "well" (an indentation) in the middle of the flour.  Add a dash of salt.

Note the extra dough that was pushed aside.
It can be used later when rolling out the dough.

Break the egg into the well and gently beat the egg with a fork, gradually drawing in the surrounding flour. Only incorporate enough flour to make an elastic dough that you can handle.  Lightly knead it a few times until it feels smooth.  Wrap it in a piece of plastic wrap and let rest for 30 minutes.  Don't think you can skip this part.  It's that resting process that will make the dough pliable enough to roll out as thin as you want it.
If you plan on cooking the noodles immediately, get a pot of water boiling (or your soup).  Generously sprinkle the counter with flour.  Take the dough out of the plastic, dredge in flour and work into a flat disc with your hands (at least that's how I like to start).

Place it in the middle of your work surface, sprinkle it with flour and beginning rolling it out.  Always start at the center and roll outwards - don't roll back and forth.  More frequent light rolls are better than just a few heavy-pressure rolls of the rolling pin.  Use the dough scraper, if necessary, to loosen the dough from the counter and turn it over.  You may need to sprinkle more flour where you just picked it up and a little more flour on top of the dough.  Repeat this a few times.  Soon it will be too big to turn and you will decide whether you want to try rolling it a little thinner or use it as it is.  That's personal preference.
Using your cutter, roll across the dough making the noodles as wide or as narrow as you prefer.  Then roll cross-ways if you want shorter noodles.  When the water is boiling, begin picking  up several noodles at a time and drop them in the pot.  The scraper can be a big help here - it loosens the dough from the counter and it makes it easy to carry to the pot.

Only poke the noodles with a spoon enough to keep them from sticking together.  Don't do a lot of stirring.  My guess is that in 8-12 minutes you'll have wonderful noodles.  The exact amount of time is hard to predict - it depends on how quickly you got all the noodles in, what kind of flour you used, and if you kept the pot at a good simmer/light boil.  The best way to tell is pull part of one out and test it.

If these noodles are to be used in a soup with a clear broth, that should remain clear - boil them in a pot of boiling water, drain when done and then add to the hot soup.

OPTIONS
I like to double (or more) the recipe and dry some for later use.  Being the tightwad that I am, buying a pasta-drying rack was out of the question - especially since gadgets should serve more than one purpose. Instead, I use my wooden clothes drying rack.  It only gets CLEAN clothes on it - there's nothing to get grossed out about.  It works and I already had it.  A dish-drying rack can work for shorter noodles too.

Follow all the same steps, but instead of boiling them you will drape them over some sort of dowel rod, kitchen chair or whatever you can come up with that will not be disturbed until they have dried.  Once dry, store them in an airtight container.  NOTE: whole wheat pasta will not keep as long - the oils become rancid. Use it sooner than later.

Bow-ties can easily be made by cutting small rectangles and pinching the centers.  I said it was easy - I didn't say it was fast.  It does produce a nice product that is worth the extra time for certain dishes, assuming you have the time (and patience).

INGREDIENTS
Not all types of flour act the same.  Some will roll out better, some are more nutritious, some don't keep as well.  The best (not necessarily the most nutritious) flour I have used is durum wheat.  It is not white, it is yellow.  It handles well and when you add farm-fresh eggs with their orange yolks to that yellow flour you get some amazing-looking (and tasting) noodles.

Eggs that are at room temperature work better than cold out of the refrigerator.  If you didn't think ahead , put the egg in a mug of hot (not boiling) water for a short time.

METHOD
The reason for the technique of making a well in the flour on the counter instead of a bowl is very good.  Depending on the flour, the egg, the humidity that day and who-knows-what-else, the amounts given in the recipe will not be accurate.  It will even vary from one time to the next when you use all the same things.
To deal with this fact, the technique described doesn't commit you to using all the four if you don't need it.  Remember you are incorporating the flour around the egg.  When you get enough, the rest can be pushed aside.  If you're like me you will occasionally have a break in the dam and the egg will run out.  Hurray for the dough scraper - it will help you.  Don't worry, it's okay.
If you really think you need to use a bowl, break the egg into the bowl and lightly beat it.  Add a dash of salt and half the flour.  As you stir the flour in, gradually add a little bit of flour at a time.  Once you get it in there, it's almost impossible to get it out.  Once you can handle it, pick up with the kneading step described above and continue with the same instructions.

NOTES
You'll see in the pictures that not each noodle looks perfect.  That's because there will always be those from the edges.  If it bothers you, put those aside for your own use - don't use them with company.  They taste just as good.
The bow-ties dried well just leaving them on the counter and turning them over once part way through.

Making Jerky

Making Jerky

“A dehydrator that has an adjustable temperature dial to maintain a steady 130º to 140º F for the entire drying process is an easy way to do this.  While grinding meat and forming it into jerky sticks has become popular, it does require special equipment.  It also requires special precautions since ground meat increases the surface area on which germs collect. 

Whether you choose to grind or slice, please follow safe food practices such as thawing and marinating meat in the refrigerator, working with clean hands and equipment, etc.  Slicing meat uniformly thin is much easier when meat is partially frozen.” – excerpt from Outdoor Guide Magazine Oct/Nov issue.

I promised my readers to go into a little more detail, for which there was no space in the magazine article.  Here it is:

INGREDIENTS:

When you make jerky yourself, you have the ability to avoid the high fructose corn syrup (HFCS) that drenches many commercial products, as well as the various chemicals, MSG, etc. that are frequently added as well. 

Do not assume that just because something is homemade it is better.  When buying pre-mixed jerky spices, read the ingredients before buying.  While the specific spices may not be listed, many of the chemicals as well as the sugars are.

Speaking of sugars – yes HFCS is a sugar, but what a difference there is in how it affects your body.  We won’t spend time on it here, but suffice it to say that HFCS has a much more negative effect on your body than just plain sugar.  So, if you like a little sweetness, consider using real sugar.

Another ingredient over which there is much controversy is salt.  Now when I say controversy I’m not talking about if it’s bad for you or not.  Those on a salt-restricted diet need to consider either using less salt or eating smaller portions.  Easier said than done!  I’m talking about the controversy over whether or not salt is needed to make jerky.

Note that meat can be marinated, but that is for flavor and tenderness – it has nothing to do with how well it keeps. The National Center for Home Food Preservation (NCHFP) states that “Marinade recipes may include oil, salt, spices and acid ingredients such as vinegar, lemon juice, teriyaki, or soy sauce or wine.”  Note the word “may” – they may include these ingredients – they don’t have to. 

This is also supported by the USDA Meat and Poultry Hotline’s recommendations, however both mention the option to heat the meat before drying as an added safety feature.  If storing the jerky for more than a few weeks in the refrigerator or keeping it unrefrigerated while in spike camp for example, then curing salt is beneficial.  In general, 1 teaspoon of salt per pound of meat is considered “unsalted” jerky.

For salted jerky, many people prefer to brine their meat (in the refrigerator) in a solution of 2-1/2 cups pickling salt per 3 quarts of water.  Remove after 24-48 hours, pat dry and proceed with drying.  You have the option to add spices to the brine or sprinkle them on the meat after brining and drying.

If marinating meat in a marinade that includes soy sauce, keep in mind that this also adds salt.

GOOD HANDLING PRACTICES:
It is noteworthy to mention that along with the USDA's okay on eliminating salt, they give good handling practices that we should follow in all circumstances:
Always wash hands thoroughly with soap and water before and after working with meat products.
Use clean equipment and utensils.
Keep meat and poultry refrigerated at 40º F or slightly below, use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.
Defrost frozen meat in the refrigerator, not on the kitchen counter.
Marinate Meat in the refrigerator.  Don't save marinade to re-use.

This is the added safety step both USDA and NCHFP offer:
Steam or roast meat to 160º F and poultry to 165º F as measured with a food thermometer before dehydrating it.  (Neither Don nor I have ever taken this added step in our jerky preparation.)

MARINADE:
The sample marinade recipe provided by NCHFP on their Web site is as follows:

1.5 – 2 pounds lean meat

1/4 cup soy sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon each of black pepper and garlic powder

1/2 teaspoon onion powder

1 teaspoon hickory smoke-flavored salt

They recommend combining all ingredients and then placing strips of meat in a shallow pan covered with the marinade.  Cover and refrigerate 1-2 hours or overnight.  Please remember what I said about removing all fat – it becomes rancid quickly. 

SLICING OR GRINDING:

Slice meat thinly with the grain for a traditional jerky.

Slice meat against the grain for a less chewy version.

Uneven slicing makes for uneven drying.  It is crucial that ALL slices are adequately dried before calling them done.

For those who wish to use ground meat hear this:  ground meat increases the surface area on which bacteria will grow.  You must exercise good practices even more strictly to keep the meat safe.   

EQUIPMENT:

Ground meat jerky requires special equipment.  If you are not sure if this is for you, consider finding someone to borrow a grinder and a jerky press from and see if you really want one before purchasing it.  If you do decide to purchase one, consider how much you will use it and buy one that can handle the use.

Drying meat in a food dehydrator is best done with one that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140 °F throughout the drying process.  It isn’t the only one you can use, but it is the most ideal.  Some dehydrators provide settings that state uses (dried fruit, dried vegetables, jerky, etc.).  Those work as well.

DONENESS AND STORAGE:

Test for doneness after it has cooled.  When folded it should be pliable as a green stick (offering some resistance) and not break.  Be sure that jerky has cooled thoroughly before storing.  Premature storage causing condensation could ruin your work.

For the longest “shelf-life” store in the refrigerator or freezer.  I find mine keeps the longest in the freezer…hidden under and behind the frozen spinach and kale. 

I'm back!

Sorry for the long hiatus!  Health issues kept me from continuing this blog, but I'm fighting my way back and am ready to tackle new projects and share them with  you.  Hopefully, as soon as I learn to use my new camera, more photos will also be included.