Sooorrry everyone, like most this these past couple of months have been a whirl- wind!
I was able to spend a little over 2 weeks in Spain over Thanksgiving. I must admit that when I’m traveling my vegan diet goes out the window. My goal is to get better about staying true to what makes my body feel pain free and healthy when I travel. Coming back was somewhat hard, but do-able, BUT Cheese though!
And then cheese tamales and pupusas landed on my doorstep. I caved like a sandcastle and man it was a glorious week of cheese and I don’t feel guilty for a single cheesy bite. Again, I don’t miss much and love testing new recipes but this right here, this recipe right here….is. everything. With my new Christmas gift in hand, vegetables steaming, and vegetable miso broth bubbling I forgot all about those cheese, crispy pupusas…kind of.
1/2 cup of baked Baking Soda, use on 4 teaspoons (see directions below)
1/2 cup of warm water
1/2 cup of cold water
3 cups of all-purpose flour
1 tbls of corn starch
- Bake 1/2 of baking soda at 200F for 1 hour, once cooled place in a jar and store in cool dry place.
- Take 4 teaspoons and dissolve in 1/2 cup of warm water. Keep stirring so that the baking soda doesn’t clump together.
- Add the 1/2 cup of cold water and stir.
- Slowly add the 3 cups of flour, stirring until the dough is small and pebbley and then knead on a flat surface. This dough is not soft or easily kneaded. Get your muscles out. No need to dust your board this dough isn’t sticky. You will see your flour turn yellow once it hits the alkaline water.
- Once your dough is roughly formed, wrap in saran wrap and place on the counter top for 20 mins and then knead for 5 mins.
- Then take your dough and place in the fridge for approx 20 mins. Once cooled and rested you can separate into 4 equal balls.
7. While cooling, get your pasta machine ready. You can start at the largest setting slowly moving towards your desired thickness. I personally prefer level 2 with either the small fettuccine or spaghetti setting. I find the bite of these noodles to hold up in soups and broths.
8. If you are concerned about sticking lightly dust your noodles or cookie sheet with corn starch or potato starch.
9. Once your noodles are completed you can store them in saran wrap or ziploc bags. They can be kept nicely in the fridge for 1 week or frozen for up to a 6 months.
10. Enjoy in soup, broth, stir fry or slurp up simply. These noodles have that amazing alkaline smell, yellow color, amazing bounce when you bite in and hold up well in soup.