A short while ago on an expedition to Bangor, my mother was confused when I went to the hippie health food store and bought some powdered algae. She was more confused when, a short while later, I bought a pasta machine. And she would be still more confused if she knew why I wanted to make green noodles.

The first attempt, cut by my thoroughly inept hands, was better forgotten. The second isn't perfect, by any stretch; it is a cheapass pasta machine and I have not quite mastered its idiosyncrasies...

... but I've still got green noodles.

Served in chicken broth with a little soy sauce in? Parallel universe comfort food.

Phase 3: tinker with dough recipe for greater stiffness; see about acquiring a heavier-gauge spaghetti attachment. The one that came with the machine practically makes angel hair. Not what I want. More like udon.

--G.
-><-
Benjamin D. Hutchins, Co-Founder, Editor-in-Chief, & Forum Mod
Eyrie Productions, Unlimited http://www.eyrie-productions.com/
zgryphon at that email service Google has
Ceterum censeo Carthaginem esse delendam.

"What is that?"
"It's... it's... it's green."

Um, Ben? You can BUY green pasta. And it doesn't taste much like spinach....

>Um, Ben? You can BUY green pasta.

... Yes, what of it? I can buy books as well, and yet here we are.

>And it doesn't taste much like spinach....

In this application, at least, spirulina doesn't seem to taste like much of anything.

--G.
-><-
Benjamin D. Hutchins, Co-Founder, Editor-in-Chief, & Forum Mod
Eyrie Productions, Unlimited http://www.eyrie-productions.com/
zgryphon at that email service Google has
Ceterum censeo Carthaginem esse delendam.

>In this application, at least, spirulina doesn't seem to taste like
>much of anything.

For the record, neither does most pasta. :)

You do homemade noodles a grave disservice, sir! I'm not good describing flavours, but trust me: homemade noodles are completely different and well worth the investment of time and effort.

No, actually, I don't. I used to make pasta at home when I was a kid. Basic flour and water recipe? Maybe a step up from cardboard and that's more of a texture thing than a flavor thing. Doesn't really matter since noodles are rarely served a la carte. They're either added to something like soups and casseroles or they're served with sauces and fats and other flavors added to them.

You start mixing up the basic recipe with different kinds of flours and different liquids and various other things you can mix in? Then you get flavor but that's from what you add to recipe, not from what was there at the start.

Huh. I didn't even realize homemade noodles were POSSIBLE without eggs. Homemade egg noodles don't taste like eggs, though, and they're vastly superior to store-bought pasta of any kind.

>Um, Ben? You can BUY green pasta.

But like so many other things in life, it's more fun when you do it yourself.

Michael

Michael C. Fortner
"Maxim 37: There is no such thing as "overkill".
There is only "open fire" and "I need to reload".