Wednesday, March 2, 2011
Rather than bore you with the process of detoxifying the Cassava, I'll get to creation of the noodle. So I did quite a bit of reading up on this and found a local farm in Ohio that sells all kinds of flour, cassava included. Links are at the end for those of you interested in purchasing some.
Again, don't make this a staple, but if you want to have something reminiscent of the Beef with Egg Noodles, this might (and I mean MIGHT) get you there, or at least provide you with a fun science experiment in the kitchen.
I haven't made these in bulk, but that's because I don't have a pasta machine. (imagine that!) This is my test run with just a small amount of flour to test it out and make a few noodles.
Bring a large pot of water to a boil
I used about 1/4 cup cassava flour with a pinch of finely ground sea salt and added a teaspoon-at-a-time of water and stirred until it formed a dough ball. I pressed the dough down on a sheet of wax paper with wet fingertips until it was about 1/8 inch thick and used a pizza cutter to slice it into fat noodles. If you can get the noodles off the paper in one piece, drop them into the boiling water for about 3 minutes and remove them. The result is a thick, sticky noodle that is basically tasteless.
I may try these in a beef gravy recipe someday, but I wanted to accept this challenge from Roxanne to make pasta, and not spaghetti squash :) If you try these, please share your experience with me!
Here's the link:
Buy Cassava Flour
Posted by Jill Richardson at 10:05 PM