noodles & soup

The summer here in Berlin has not been the warmest.  This has not helped my tomatoes or peppers, but it has encouraged me to make a lot of soups.  My latest success was a very tasty chicken noodle soup.  I wanted it to taste like a soup should – especially because I have yet to come across a really good taste of childhood after a day playing in the snow chicken noodle soup in Berlin (or Germany for that matter).  In turn, I decided that homemade noodles were essential to my success.  I won’t lie, they took a bit of time, but they sure were worth it.  Plus, it is nice to use my pasta machine and my fancy pasta drying “tree”.

Here is the recipe that I used (from Allrecipes.com):

1 egg, beaten
1 cup AP flour, sifted
2 TBSP milk
1/2 tsp salt

1. Combine the wet ingredients.  Add salt and flour.  Mix well.

2. Divide the dough into two balls and allow to rest for approximately 20 minutes.

3. Run the dough through the pasta machine until they are smooth and reach the desired thickness.  Cut the dough into small sheets – approximately 8x8cm.  Run the sheets through the linguine slot.

4.  Hang the dough to dry or lay it flat on a floured surface.  Allow the dough to dry for approximately 2 hours.  Add to your favorite soup and enjoy!

If you don’t have a pasta machine, the dough can also be rolled out by hand.  I took the lazy man route.

 

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And, a bit of information about the ingredients for this recipe:

All-Purpose Flour is composed of both hard and soft wheat. It can be bleached or unbleached, but bleached flour has less protein due to the application of chemicals. AP flour’s protein content can range between 8%-11% which allows it to effectively make gluten for a sturdy dough.

Eggs are cooked to neutralize the protective anti-nutritional proteins. It is a source of balanced amino acids, linoleic acid, polyunsaturated fat, a variety of vitamins and minerals [which come from the yolk], lutein, and zeaxanthin. However, eggs happen to be one of the foods highest in cholesterol with 215 milligrams per large egg which makes them almost controversial in nature. Fortunately for egg lovers, most of the fat in eggs is unsaturated, so the effect of egg’s cholesterol in the blood is limited. The three most important proteins in egg whites are Ovomucin, Ovalbumin and Ovotransferrin. The yolk of the egg gets its color from beta-carotene, the vitamin A precursor and contains the majority of the calories, iron, and thiamine.

Milk fat carries the fat soluble globules A, D, E, and K and is responsible for much of its volume and economical and nutritional value.  These globules tolerate heat which means that milk can effectively be used in cooking and baking, as long as proper procedure is followed. It generally strengthens gluten and acts as a sweetener. The only carbohydrate found in milk is lactose which is a composite of glucose and galactose, two simple sugars.

Salt, more formally known as sodium chloride, is an inorganic mineral that is both a taste enhancer and modifier that strengthens the aromas of the foods it is mixed with. Unlike most ingredients, salt is used in its most basic form. Since its atoms are very small and mobile, they are able to penetrate our food to react with proteins and cell walls. It can also be used to reduce spoilage and allow flavor enhancing bacteria to grow.

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