This great waffle maker is decades old and was found by Ernie’s mother at a yard sale ages ago. We use it regularly. Homemade waffles are definitely worth making if you can. Our recipe comes from by baba’s old cookbook from 1958.
Here is the recipe:
1-1/4 cup flour – we use all whole wheat flour as it works just as well
2 tsp baking power
1 cup milk
2 egg yolks beaten thick
4 tbsp melted fat
2 egg whites beaten stiff
First whip up the egg whites in a separate bowl. You can do this by hand (takes a bit longer), or by machine. Then whisk flour and BP together really well. Combine milk, egg yolks and fat and mix well. Pour wet mixture into dry and stir until just mixed (don’t over mix). Then FOLD in egg whites. Cook on waffle iron.
We double this recipe when we make it so we have some to freeze. These waffles are even better when toasted. Eat with butter, maple syrup, fruit, nuts or whatever you like.
It is often believed that it costs a lot to eat well. Part of the point of this blog is to prove that this is a myth. Eating well – or eating poorly is a matter of educating yourself on how to do this, not on how much you make.
This brings us to the lesson for today – Making your own PASTA.
Real pasta has has TWO ingredients – flour and water. I actually learned this method from a Lydia Bastianich, the famous Italian_American celebrity chef. I was shocked to see her do this in one of her TV shows and have been making it every since.
How To Make It
Take some water – about 1 cup – and add flour until you have a dough. You can mix it in a bowl by hand or use a food processor. Once the dough is fully mixed, cut a smallish chunk of it and remove from the bowl. Don’t take too much off at once if this is your first time trying this method. You will have a limited amount of space (likely) to roll this out and starting with a small amount is best.
Roll out the section and cut into long, thin pieces or use a hand crank pasta machine if you have one or can find one at a yard sale or auction. The key to making it easily is to use enough flour when you are rolling out the dough so that it does not stick to everything. You must shake the flour off the pasta somewhat before you cook it.
Here are some lasagna noodles that I made.
It takes a little more time to make your pasta this way, but not really. The pasta tastes better and is something you can do yourself without relying on anyone to make it for you. .