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Tuesday, June 22, 2010

Yummy Noodles

Hi bloggers,

Lets talk about something yummy. Today, as I was preparing noodles
for my children, I just started thinking about the history of noodles,
how it is made and so on. Let me share my findings with you, of course
with some great photographs





It is believed that Chinese invented the noodles for the first time. A team of archaeologists, reporting in the British journal Nature, say there is now
incontrovertible proof that China was faster to the pasta.

They discovered 4,000-year-old long, boiled strands of noodles protected by an upside-down bowl, embedded in a fine, brownish-yellow clay on a terrace of the Yellow River at Lajia, north-western China.
The site, on a flood plain whose sediments are three metres thick, has been under careful excavation since 1999.
The age of the find comes from carbon dating of the sediments in its lay.
The Neolithic noodles show no trace of the durum wheat, bread wheat or barley that usually make up today's pasta.
Instead, they are made from millet, one of the first grass plants to be farmed in the semi-arid plateau of north-western China.
"The noodles were thin (about 0.3 centimetres in diameter), delicate, more than 50 centimetres in length and yellow in colour," say the delighted researchers, led by Lu Houyuan of the Institute of Geology and Geophysics at the Chinese Academy of Sciences in Beijing.
"They resemble the La-Mian noodle, a traditional Chinese noodle that is made by repeatedly pulling and stretching the dough by hand."






How to make noodles without egg
Ingredients:
2 cups Wheat Flour, Whole-grain
1 teaspoons salt, table
3/4 cups Water
1 tablespoons Olive Oil


Instructions:
In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.

Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.

Roll out with rolling pin to desired thickness, working with 1/4 of dough at a time. Cut into 1/4 to 1/2 thick strips. Let dry for at least 2 hours.

Add to boiling water and cook until soft, about 8-12 minutes.

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