SK-
C'mon JM. I hate to have to call you out on this...but every freshmen prepper should know that flour has only slightly more shelf life than a warmed-over dog turd.You always make me laugh SK.
Your response is true/not true statement because:
1) I store whole grain. I have a Country Living Grain Mill of course
2) You can store milled flour for long periods - At least I have. I buy maybe 20 lbs (In 5 lb bags) at a time when on
sale. Then vacuum seal the whole bag when it comes from the store with a few small Oxygen absorbers in the bag.
Although the longest I tend to let a 5 lb bag sit is a year, I have never had an issue of critters or failed flour.
3)
Wellie, brings up a good point. I know a lot of folks who throw things away because "it" takes up space. If
you had a storage place out of the way for the pasta maker that might help. On another note: You DO NOT need a
pasta machine to make great pasta. As an exmple, here is my German noodle (Spetzel) Recipe:
Ingredients:> 2 C flour (Bleached or unbleached)
> 2 eggs
> Water to thincken to a consistency of tile grout
> 8 qt pot of water
Directions:> Whip together flour and eggs then slowly add cold water to flour/egg mixture till you get a consistency of tile grout
(peanut butter for you none DIYers)
> Boil water ~ 4-6 qts
> Put onto heavily floured board the Spetzel batter and flatten with floured hands or roller till about 1/8 to 3/8 thick.
Cut with floured knife about 2 " long by 1/4" wide.
*> Drop in handful batches to boiling water. The cut batter will sink. When it rises to the top use a slotted spoon to
remove cooked noodles. Put in a well buttered dish. Repeat till the batter is cooked.
> As you put in dish add a small amount of butter between batches to keep separated.
I serve Spetzel two ways depending on my mood and how much wine I have ingested.
1) Sprinkle bread crumbs over top, or
2) When done boiling the noodles, I stir them well to make sure the butter is spread well among the Spetzel. Then
put loosely into a 10 or 12" cast iron pan over low medium heat. Fry to golden brown and then turn to finish off the
other side. Serve with Sauerbraten, sour meat or my favorite instead of mash potatoes with a pot roast.
* My grandmother and now I use a Spetzel cutter which makes the job a bit easier and eliminates the third step of
cutting on a floured board.
