The pasta was made roughly with this recipe except I cut it to be 1/3 cups of each flour. I also used egg beaters. I didn’t exactly cut the recipe. I kinda added the flour, some egg, some oil and then added water until it became dough. I then used some frozen spinach. I made the mistake of not draining it well enough for the first bit do I had to compensate. I also added some garlic powder and other seasonings
It worked out okay. I was not overly impressed with how the dough formed but it worked. At the very bottom is what I used to hang it. I was worried that it would all stick but it came apart enough in the water. Also, because I was using the main pan for it with the soup, I used a shallower pan with water. It worked but not ideal. I did let it sit and everything. I though maybe I over kneaded it but gluten strands would have made it better so I do not know. It could be the strange and off mix of ingredients. I will do more research on making pasta.
The soup was very good though maybe a bit thick. I boiled carrots in mostly chicken broth with a sodium-free beef as well. I also added some white wine. There was also onions and garlic. It was definitely good but not stellar. I also added some half and half to make it creamier.
The half-serving of chicken was just sauteed with salt and pepper. A note about this is that I did not trim this piece because I wasn’t the one to freeze it. I actually like it trimmed more. The thin membrane on the pieces makes nice looking coating when cooked but it made it curl when cooking and was chewy. Plus, it is healthier to remove it. I did bang down the chicken a bit to flatten it more.
Points below photo. Also, note to the future, when you get as much flour on the floor as I did today, it is slippery.
Pasta:
1/3 cups whole wheat…~150/0.5/5
1/3 cups white…140/0/0
Oil…1
egg beaters+extra…1
Total is 2+3+1+1=7 (it made a good amount)
Chicken…4 (over estimate)
soup…1
HAHAHA!!!! funny!
Pasta needs to be made as dry as you can… it’s a delicate balance.
On the soup – I really don’t think that FF half and half gives you much. I would skip it. My secret ingredient on those kinds of soups is…
Sweetner. Unless your carrots or butternut squash are REALLY sweet, you need to add a bit of Splenda. It makes an enormous difference as everyone LOVES the juxtoposition of sweet and salty. I bet you will find that brings it up the notch you felt you were missing. OK, that said? Don’t tell anyone else. It’s OUR secret.
I used real 1/2 and 1/2. I used sweetener when I did the butternut squash soup but I felt that carrots should be more savory. Maybe not. I will try it next time.
Even for savory the sweet can help. Moderation is the key, but remember, just like salt accentuates and deepens sweetness, sugar (real or fake) can accentuate savory. Easy way is to make a test bowl and try it.