Second try

November 6, 2010

Cooking, Journal

So, apparently I’ve expanded Saturday from just catch-up-on-sleep day to include ‘make all sorts of foods’ day. (But I would be blissfully happy eating popcorn every time I was conscious.)

Last week I made that strawberry pretzel salad and some Salad Olivier (subject of a future post). Today it was Clean Out The Fridge Soup, using up vegetables and chicken broth, and I gave making homemade noodles a second try.

No photos of the process, but I think I did it better this time, using the ‘make a well in a pile of flour and pour egg into the well and good luck not getting it all over the counter’ method. I kneaded it within an inch of its life, let it rest for while, then rolled it crazy thin. (I only used half of an egg, so it was just a little bit of dough. I was surprised that it made enough to cover the cutting board.)

Cut cut cut boil boil boil

The verdict? Thin rolling = better noodles.

Also, popcorn > noodles.

About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

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10 Responses to “Second try”

  1. Lauren's dad Said on:

    What kind of chicken lays half eggs?


  2. Brad Said on:

    Ha! I like your last quote. But I don’t like popcorn very much. I much prefer crackers. A sleeve of Club crackers and Pepsi makes an excellent dinner. Mmm…


    • Lloyd Said on:

      Taking the soup made with the noodles and random contents of fridge, slopping some on top of crackers and putting them in your mouth is also a good dinner.


  3. Kristi Said on:

    Popcorn -- lots of it.


  4. Jill Said on:

    I should send Tony over for noodle making. The only noodles I’ve ever eaten that are better than his are his mother’s. Fantastic. I think the secret to his (and his mom’s) is the crazy amounts of flour used in the rolling out process. Plus, the extra flour thickens the soup a little. Perfection.


  5. Keren Lowell Said on:

    So apparently the big secret to making good soup is to cook the onion until it is not just transparent, but invisible. Then you do the soup the regular way, and at the end, add something acidic. I thought ‘whatever’, until I ate some soup that had been made this way.


    • Lauren Said on:

      That is funny, because I actually painstakingly took all the onion out of this soup and re-cooked it in a little pan before adding it back. (I had tasted it and it was too crunchy.)

      My acidic splash? Italian dressing, of course. 🙂

      Hey, as an iPhone owner, I just found out you need to reset your alarms, if you use the alarm function. (It’s a glitch.)


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