The classes are usually 8 weeks long.
This season, they offered a canning and cooking class.
Canning has always scared me for some reason....don't ask me why...I guess
all the horror stories of the pressure cooker injuries did it.
The first week, we made jalapeno jelly....which sounded quite disgusting to me
until I tried it.
Our teacher, Missy, has a small homestead farm.
I kid you not, they butcher their own chickens!
They also raise goats for milk.
3 c. flour
2 beaten eggs
1 tsp. baking powder
Then you GET YOUR HANDS REALLY MESSY!
You mix and mix and squish and squish
until it is a good dough that bounces back when
you poke it.
and begin rolling it out on a floured surface.
ROLL IT TO PAPER THIN CONSISTENCY.
At this point, we transferred it to our cookie sheets to take
home and finish the process.
If you are already at home, you just leave it there to dry overnight.
You can cut the noodles while wet or wait until dry.
Once dried, break to appropriate size and either use in meal or freeze.
There are MANY MANY videos on youtube.com that show you
how to make noodles.
One thing we noticed....we all went home with "flour bellies".
Flour belly #2
Flour belly #2
Flour belly #3
Flour belly #4
Flour belly #5
Here is my dough at home.....waiting to dry......
So, it made about a 1/2 gallon bag of noodles.
It was quite simple and I am sure after practice, I will get it down and they will
be much prettier....
Next week, we are making homemade spaghetti sauce....WHEEEE!!!