20230211 100% whole-durum noodles with CLAS
Please see here [1] and here [2] to learn more about concentrated lactic acid sourdough (CLAS).
I need to find a way to speed up using the fifty-pound durum berries I bought from Central Milling when their shipping costs were still reasonable. So I use them to make 100% whole-durum noodles with CLAS. Surprisingly, the durum noodles have some sweet aroma that others don't, although the recipe is similar to spelt noodles [3]. Of all the noodles I've made, my family likes durum noodles the best. Through practice, I am getting better at making stiff dough for the noodles.
P.S. 20230213 Stress-free "mass production"
How can I make large batches of durum noodles, i.e., use more durum berries at a time, without overwhelming myself with the extra work? Freeze the dough! This is the stiffest dough I've ever made! 13% whole durum flour, from whole-durum CLAS87% fresh whole durum flour, ground by Vitamix19% water, from whole-durum CLAS40% extra large egg4% seasonings Total dough weight ~1040gdurum berries used ~640g [8] [9] Divide the dough into 50g portions and freeze. [10] Thaw out the portions needed at room temperature. [11] roll out [12] pasta roller#1 x 1 [13] Lightly mist the dough before each subsequent fold and pass, until [14] pasta roller#1 x 1, fold; repeat a few times until the dough is smooth [15] pasta roller #2 x 2 pasta roller #3 x 2 pasta roller #4 x 2 [16] fettuccine cutter x 1 [17] Whole-durum noodles with pork belly and homemade cracklins [18] - this time, I made sure I didn't leave out the cracklins! [19] [20]