FRESH DOH SHOP
BE AWARE: Our DOHs contain nuts! Our products are not Celiac guaranteed.
Almond Flour, Tapioca Starch, Dried Egg, Salt, Guar Gum
FRESH DOH noodles are thick, chewy, and dense, they can be a delicious alternative to the following classic pasta and noodles in a variety of recipes:
- Farfalle Pasta (Bow Tie)
- Fettuce Pasta
- Fettuccine Pasta
- Linguine Pasta
- Spiral Pasta Asian:
- Chinese Egg Noodles
- Kesme (Central Asian Egg Noodles)
- Kalguksu (Korean Knife Cut Noodles for Soup)
- Lo Mein Noodles
- Shanghai Noodles
- Thick Rice Noodles
- Udon Noodles
- Yaki-Soba Noodles
FRESH DOH Fresh Pasta Mix fits into your healthy lifestyle, especially if you are eating:
- Non GMO
- All Natural
- Gluten Free
- Grain Free
- Wheat Free
- Dairy Free
- Sugar Free
- Preservative Free
The Texture and Taste:
The noodles are dense and chewy and flavourful and a fabulous alternative to wheat-based pasta and noodles.
Makes 4 portions
Follow directions and measurements EXACTLY!
Make in a bowl, food processor or mixer. Food processor or mixer is easier. In a pot bring 16 cups of water plus 1 tbsp. of olive oil to a boil. If mixing by hand, empty package contents into the bowl. Slowly add 1/2-cup of cold water. Mix with a fork. Then knead with your hands. Add another 1 tbsp. of water at a time until firm, sticky ball forms. Divide in half. Cover one ball with damp cloth. Place another ball onto parchment paper. Flatten ball. Using the flat side of a long knife or pastry cutter, shape ball into a 4” X 4” square. Top square with another sheet of parchment paper. Roll out square to 8” X 8”. Lift top parchment paper. Cut square into 1/8th-inch noodles. Set on plate, covered with damp cloth. Make second set of noodles with remaining DOH ball. Put all noodles into boiling water. Boil for 3 minutes until noodles float to the surface. Gently drain noodles, being careful not to break them. Rinse noodles under hot water and drain. Toss noodles with favorite sauce or broth.
- Once opened, store pouch (airtight) in refrigerator.
- Refrigerate some or all dough coated in olive oil and plastic wrap for up to 2 days and warm to room temperature before rolling.
- Left over noodles become grainy.
- Freezing dough changes the noodle’s texture.
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