Originally posted by MI5edtoDeath
reply to post by muzzleflash
Many thanks dude. I will try out the Maggi Noodles. I just ordered some on the internet and they are cheap.
Some dried noodles are deep fried to add a sheen to the noodles. When I discovered my Chinese neighbours did touch the stuff, my alarms bells went.
They told me the brand I was eating was full of chemicals dipped in oil fryers.
It's really hard to tell what's in your food if you didn't create every part of it at home yourself. And even if you did create it yourself, due to
wind blowing pollutants everywhere it may even be polluted then as well.
But the major pollution areas are most likely during the industrial process itself, rather than from regional contamination.
So in the end really the best way is to make it yourself from scratch, by finding really good recipes or making up your own. That's extremely
difficult because who grows their own varied crops and has livestock for flavoring etc?
However you can get these ingredients from local farms in various markets and catch them before they were industrially contaminated, at least to a
Ok here's what you do (according to my quick research heh) - get flour sure, this seems to be requirement for pasta. "Flour" can be made of all
sorts of plant materials apparently.
Flour is a powder which is made by grinding cereal grains, other seeds or roots (like Cassava). It is the main ingredient of bread, which is a
staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout
history. Wheat flour is one of the most important foods in European, North American, Middle Eastern and North African cultures, and is the defining
ingredient in most of their styles of breads and pastries. Maize flour has been important in Mesoamerican cuisine since ancient times, and remains a
staple in much of Latin American cuisine. Rye flour is an important constituent of bread in much of central/northern Europe.
I was talking about Yakisoba earlier and it is commonly made from buckwheat
flour according to
Link on How to Make Pasta from scratch
Now also I have been googling for "egg substitutes in pastas", and many claim to have great luck leaving the eggs out completely, while others have
devised countless egg substitutions for making pastas.
Apparently there is no all inclusive recipe, and you can mix and match your own concoctions until you find what you like. Try different amounts/ratios
of various ingredients, google around for lists on suggestions. I even saw a flax seed pasta suggested, quite surprising.
I see many recipes call for table salt (NaCl) to be added, but I am not certain if this is a physical requirement or simply a taste issue. If it is
simply based upon taste, than you can either cut it out entirely or lower the amount to what fits your personal tastes.
Plus it appears that you can substitute different types of oils, I have seen a few different ones listed (olive, etc).
I am certainly no expert but it does seem to be a rather simple endeavor to begin attempting to make your own personal styles of ramen noodle at home.
By all forms of logical analysis I can apply to it, cooking with raw ingredients (from local sources you have investigated), appears to be the safest
method of food preparation in relation to the amounts of contaminants that are in the food itself.
Cutting the middle-men out of the picture will also prove to be a boon for localized farming outfits and it would really start to hit the bottom line
with the corporations. For purposely putting countless questionable additives in mass produced food they should be rightfully punished by people
refusing to buy their contaminated products anymore.
It's much wiser to get less-contaminated products directly from the producers.
There are usually "farmers" markets still in many locations globally, and that is a viable alternative to anything from the agriculture/food
If anyone finds anything wrong with the information I dug up on how pasta is made please clarify and correct my mistakes. Thanks.
Oh and for fun, try making pastas without a machine. Doing it by hand would be a very interesting and rewarding experience for us lazy modernized
humans. Just think about it, how many people have actually made pasta with their own hands? Yet how many people eat pasta? Crazy I know.