
03/12/12, 05:41 AM
|
|
|
|
Join Date: Sep 2011
Location: Michigan
Posts: 58
|
|
|
I make homemade egg noodles and dry them on the table. Having a large family, I make 9 batches at a time, and they are used within 4-6 weeks. I dry them at room temperature, not in my dehydrator, but the humidity is lower with the forced air furnace right now. Throughout the drying period we "fluff" them and turn them over to ensure even drying. Just make sure they are very dry before you store them or they will mold. This procedure was suggested in an Artisan Pasta book that I purchased.
|