March 20, 2011 by Leah
I’ve made these sourdough noodles three or four times now and each time has been progressively, even exponentially, easier. There’s very little hands-on time, although your kitchen surfaces are covered for quite a while while the noodles dry, which can be problematic if you have a tiny kitchen like I do. I just make a batch and then pop them in the freezer until I need a quick meal some night (like I did last week – leftover chicken, roasted garlic, and zucchini chopped into homemade tomato sauce over sourdough noodles topped with capers was perfect).
I figure the recipe makes six (to eight, if you need to stretch it) servings, which means Aaron and I can get two meals out of one batch (sometimes with leftovers).
Flour: 3.5 cups = $1
Egg yolks: Six = 1/2 (because I use the whites for breakfast, so I am only using half the value of the egg) of 6 eggs/30 x $7.50 (I buy 30 eggs a time for $7.50) = $0.75
So there you go. Six servings of “artisan” pasta for $1.75. Not bad.
Deciding on a comparison product for these was a challenge. They kind of look like lovingly packaged hand cut noodles – you know, the ones tied with pieces of raffia and adorned with bright country scenes and a hefty price tag. Since I’m trying to compare the homemade stuff against what we would use (or would have used) otherwise, I’m just going to go with whole grain spaghetti.
Specifically, Barilla Whole Grain Spaghetti, since it’s readily available around here. A box is $1.99 at Albertson’s, and the Barilla website says we would get seven servings per container. Per serving, mine comes out to $.29 whereas the store-bought pasta comes out to $.28. There are a few other major differences – the homemade noodles I make are, obviously, not suitable for vegans. The ingredients of the Barilla pasta are: whole durum wheat flour, semolina, durum wheat flour, and oat fiber, making this the shortest ingredient list yet. Mine’s still shorter, though, and by souring the dough one neutralizes phytates present in grains.
Food for Life’s Ezekiel 4:9 Sprouted Grain Pasta, would be another alternative as it IS made from sprouted grains. It also runs, if I recall, $4 or $4.50 per box, with eight servings per container. No need to do the math there to see that this stuff is quite a bit more expensive than homemade or a more generic store-bought pasta. I also don’t recall being that impressed with the taste or texture of the stuff. I used to just view pasta as a vehicle for sauce and not care how it tasted, but since we discovered the sourdough noodle recipe, that has changed. I’d say homemade wins hands-down here, and entirely because homemade noodles taste so darn good.