GRANPA MAKES EGG NOODLES WITH FARM FRESH EGGS

Barb attended a media event with our daughter Sonya. She wrote a blurb on her House of Kerrs website.
House of Kerrs
The event featured Conestoga Farm eggs and baking using these eggs.
Barb came home with a bag of eggs.
Conestoga Farms

Three different containers. 6 on the run and 6 organic eggs.
We used the dozen Free Range eggs.

I don't have the energy I used to have so Barb did the majority of the work while I supervised.

Usually one egg to one cup of flour.

In a bowl or on the counter, make a flour well and put the eggs in the middle. With a fork mix the the eggs and flour. If too dry add another egg. Do you notice how yellow these eggs are?

I helped make some of the balls of dough but Barb did the most.

Taking small portions at a time, the dough is worked through the pasta maker.
Making the flat pieces to be laid out and dried.

When the pieces are dried enough, they are made into spaghetti or fettuccine.

The pasta is put on floured cookie sheets and put in the freezer until time to cook for a meal.

Earlier in the day a ragu ( meat ) sauce was started in the slow cooker. One of my earlier posts has the recipe for this sauce, a favourite from the Lazio region in Italy.
Of course dinner was the fresh pasta and ragu sauce. Barb made some meatballs with the extra ground beef. They are made with some diced garlic, pinch of oregano- which we had dried from our summer garden and some fined bread crumbs and yes another free range egg from Conestoga to bind it all together.

The best part of the whole process is a good spaghetti with ragu sauce meal.
Of course most people know Barb types these posts, I just dictate what I want written. Writing is for Barb! The best part for this Granpa is the eating. Granpa loves to cook but Granpa loves to eat better.
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