Comments on: Rustic, Soaked “Handkerchief” Noodles

By: Rebecca

Rebecca — Sat, 12 Jun 2010 12:52:20 +0000

Also, try putting in the refrigerator for a few hours after it has soaked and before you roll it… it will firm up quite a bit, works wonders!

By: Meili

Meili — Tue, 13 Apr 2010 06:07:50 +0000

Just tried these. I’m glad I read the comment about how the dough should be stiff. Since I live in a very humid environment, descriptions of how the dough is supposed to be helps a lot since I always have to reduce the amount of liquid I include in a recipe.

You were right, this was very easy to roll out. I made ravioli, too, and it was sooooo good. I had to use store-bought flour. I’m living overseas and hope to soon get a grain mill, but finding whole wheat is impossible. I’ll be trying to cook with barley and arrowroot powder. If you ever try anything like that, I’d be interested in hearing about it.

By: KimiHarris

KimiHarris — Tue, 02 Mar 2010 22:12:07 +0000

It sounds like you didn’t add enough flour in the first step. I’ve had that happen on occasion to myself too. The important thing to remember is that the dough will relax as it sits out. So, if you dough is a little too soft, it will be way too soft by the time it’s soaked. Make it a bit stiffer and it should be fine.

By: Cathy Kelley

Cathy Kelley — Tue, 02 Mar 2010 15:02:40 +0000

I made the soaked handkerchief noodles with freshly ground flour. After leaving it sit overnight, well maybe longer 19 hours I tried to make noodles. The dough was really, really soft and I seemed to have to use lots of white flour. I have made pasta/noodles before but never “soaked” I know what the consistency should have been and it definely was not right. I also used a pasta machine. I actually attempted to make ravioli. Since I ground the flour fresh I was not about to discard it. Although the flavor was good. Where did I go wrong?

By: Susanna

Susanna — Mon, 07 Dec 2009 22:50:49 +0000

Do you think these would work in a chicken noodle soup?

By: Crockpot Spaghetti Sauce

Crockpot Spaghetti Sauce — Mon, 27 Jul 2009 17:16:05 +0000

[...] was the only way to make six dollars worth of meat stretch to feed 14 people! I served it over homemade soaked pasta, homemade breadsticks, a big salad with everyday dressing, and my most favorite chocolate dessert [...]

By: Trish

Trish — Mon, 20 Apr 2009 21:08:28 +0000

Do you use regular whole wheat flour or whole wheat pastry flour?

By: Rachael

Rachael — Sun, 01 Mar 2009 18:46:47 +0000

Hi Kimi,

I don’t own a grain mill and can’t afford to purchase one, and wondered if you thought this would work: could I soak the whole wheat berries and then food process them instead of grinding them dry? Do you know what volume of wheat berries will grind out to one cup of flour?

Thanks,
Rachael

By: Jessica O.

Jessica O. — Sun, 01 Mar 2009 12:53:11 +0000

Kimi,
Yes, the are $$$….I went out to vitacost…..& found the same brand about half the cost, but they did not have the exact one that Radiant life did, but others….not sure if the others are good too & why Radiant life does not have those….Hum….
Where do you get the one you like?
Jessica O.

By: KimiHarris

KimiHarris — Sun, 01 Mar 2009 03:15:29 +0000

Spinner,

I think it could be possible to add it later, but I haven’t tried yet so I couldn’t say for sure.

Tabitha,

That’s a great question. Anyone have any advice?

Ann,

Was that the recipe from Weston A Price? It sounds really nourishing. I can’t use whey, so unfortunately I can’t make it.

I think that these could definitely made noodles for a casserole! I am eager to try it out.

Hi Jessica,

I haven’t tried those particular ones. They look like they could be really good ones, and I have bought several things from radiant life catalog before. But they are awfully expensive! I use HMF’s super powder, which worked really well for us and it is much less per serving (though by no means cheap). It’s about the same price of Biokult, which is also a good probiotic. (One I haven’t personally tried yet).
Hope that helps!