Monday, January 5, 2015

Chestnut Flour Noodles

These definitely must go in the book. Basically just 2/3 chestnut flour and 1/3 all purpose wheat and enough egg to make a firm dough. Rolls out really easily and then cut on the chittara. Really sweet and a little chewy. They went into a homemade oxtail stock.  

I think my next experiment will be doing exactly the same thing with acorns. I just found a stash from last season on the back of my work shelf!
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5 comments:

  1. Abstract FiberJanuary 6, 2015 at 8:57 AM

    Those look yummy! Chestnut flour sounds like it would taste great. What a good idea! What made you think this would work?

    ReplyDelete
  2. Deana SidneyJanuary 9, 2015 at 2:07 PM

    I have got to get a grinder.... what fun to make this stuff.

    ReplyDelete
  3. Ken AlbalaJanuary 11, 2015 at 2:51 PM

    I had no idea it whether it would work honestly! I'm doing random experiments every day. And let me tell you I have NOT figured out the alkali kansui noodles/lamian/etc.

    ReplyDelete
  4. ravennagirlJanuary 29, 2015 at 2:36 PM

    I bought some chestnut flour at Corti Brothers, I'm definitely going to try this sometime!

    ReplyDelete
  5. world of warcraft goldFebruary 14, 2015 at 12:59 AM

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    ReplyDelete