Simplicity by Choice

Off-Grid Living & Self-Reliance

Homemade Baking Mix & Pasta Recipes February 16, 2013

Filed under: cooking,pantry building,simplicity — ourprairiehome @ 7:42 pm
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Here is today’s recipes that I wanted to share. The first is for those who love the convenience of baking mixes, such as the boxed versions sold in stores. Here is a really inexpensive homemade one that I love to use. I use this in place of the “Bisquik” for making biscuits during the winter when we eat them nearly daily with soups or stews.

Homemade Baking Mix

6 Cups all-purpose flour
3 Tbsp. Baking Powder
1 Tbsp. sea salt
1 Cup vegetable shortening

Into a bowl, sift together the flour, baking powder and salt to mix well. Cut in the shortening until the mixture resembles fine crumbs. Place into an air-tight container and refrigerate. This mix will keep for up to 4 months.

Homemade Pasta Noodles

2 Cups of all-purpose flour
2 eggs, at room temperature
1 Tbsp. Olive Oil
4 Tbsp. warm water

Place flour into a bowl and make a well in the center. Add eggs, olive oil, and water. Mix together until well blended. Turn onto a lightly floured table and lightly knead until glossy and no more flour can be kneaded in. It makes a somewhat firm dough. Form into a ball and cover. Let rest for an hour. (Do not skip this step! It really makes a difference in the quality of the pasta texture.)

Roll out the dough to desired thickness. I like to make it a little thicker than a dime. Remember that pasta will thicken up a bit more when cooking!

Cut the dough into desired widths and drap over a clean dowel rod to dry overnight. Once fully dried, the pasta can be stored in plastic containers until ready to use.

When making the pasta, I never make more than a month’s supply. Our climate is very humid and I don’t want to risk molding from the humidity. Because of this, I have no idea how long a batch would keep in the pantry.

***Here is a quick tip that the kids love – in place of the water, use pureed vegetables. It provides the liquid, yet gives the pasta beautiful color and added nutrients.



4 Responses to “Homemade Baking Mix & Pasta Recipes”

  1. I’ve been wanting to try making my own pasta for a while now, but haven’t because I it was complicated – that sounds so simple! I’ll give it a try. If I’m using it fresh, does it require a resting period, or can I use it right away?

    • In my opinion, the dough is easier to work if allowed to rest. If it doesn’t rest, the dough seems harder to roll out properly. I use the time it rests to clean up and get the pasta sauce started. I like to let it simmer for a while before serving. After the dough has rested about 45 minutes, I start heating a pot of salted water to cook the pasta in. Be aware that freshly made pasta cooks much faster than the store bought dried pasta.

      Another side note about homemade pasta – we find it to be more hearty than store bought. My family actually eats 1/2 the amount that they would have if I made the store bought pasta. The flavor is better also.

  2. Suzanne Says:

    Really like how you have done the mixes! Many, many years ago I had a book strictly for mixes of all kinds. I found the mixes to be used alot more than I would have normally used any mixes. And it saved! I imagine it would work great for two people even better now. I will consider your recipes and incorporate more vegetarian meals also. Thanks as always, Suzanne Roderick – Utah

  3. aumcchildren Says:

    I have nominated you for the Liebster Award. My post will appear tomorrow, make sure to check it out!

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