20230211 100% whole-durum noodles with CLAS

 

Please see here and here 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. 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                            Divide the dough into 50g portions and freeze.            Thaw out the portions needed at room temperature.            roll out            pasta roller#1 x 1             Lightly mist the dough before each subsequent fold and pass, until             pasta roller#1 x 1, fold; repeat a few times until the dough is smooth                                                                  pasta roller #2 x 2        pasta roller #3 x 2         pasta roller #4 x 2                                                               fettuccine cutter x 1                                                                              Whole-durum noodles with pork belly and homemade cracklins - this time, I made sure I didn't leave out the cracklins!