Monday, March 14, 2011

How I passed out from noodles.

I slept for fourteen hours straight last night. I didn't even make it through one episode of "Boy Meets World (an unfortunate Netflix Queue incident) before I was just passed out completely. I blame two things: first, a marathon of shows this weekend, and second, our bizarre decision to make noodles from scratch on a Sunday afternoon.

We acquired one of those old-fashioned hand-cranked pasta makers from a friend who, I think, got it for her wedding fifteen years ago and never even opened it. I've been wanting to use it for months now, more than anything for Joy's cracker recipe. We don't own a good rolling pin, and I like my crackers thin. But yesterday it just seemed like, rather than cleaning the house, we really should be making noodles. When the pantry gets down to two tubes of vegemite and a soft potato, it's clearly time to go to the grocery. Unless you can postpone it with some flour and eggs.

I know I shouldn't be amazed by things like this. In fact, it makes me feel like those kids on TV who can't identify a potato, but can name several varieties of french fries. Still, I can't believe how easy it was to mix together flour and eggs, run it through the crank a few times, and voila! ... noodles.

The problem, however, is that in addition to it taking about the same amount of time as throwing a box of pasta in boiling water (the actual cooking time for the angel hair we made was about 60 seconds), it tastes approximately one thousand times better than boxed pasta. That is not at all surprising. Everything tastes better without chemicals. What's surprising is that more people don't make noodles every week. I mean, 3 cups of flour and 4-5 eggs. That's it.

Scientifically speaking, I think the fact that FWT and I ate about a pound of noodles last night with several sauces we had in the freezer, may have something to do with why I was asleep by 7:30.

You'd think with that carbo-loading, I'd be ready to run a marathon this morning. But it's raining, so I think I'll just have some more noodles and catch up on "Boy Meets World."


  1. Now you know the secret: From-scratch fresh pasta is faster than the boxed! Yum ... Thanks for the blog shout out!

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