Noskedalen and pasta

This past weekend we attended the Sweet Sweet Spring event at Norskedalen.  We got to watch them tap the first Sugar Maple tree of the season and also a demonstration on how they boil the sap down and turn it into syrup.  One thing I'm started to really understand is that people up here in the north take Spring seriously.  I mean SERIOUSLY.  And being as this was one of the first outdoor events of the year it was pretty crowded.  I guess we weren't the only ones that had a hankering to cast off our heavy coats and scarves and venture out into the sunshine.  Ok, well maybe we still needed heavy coats and I did see a scarf here and there.  But it was sunny and overall a beautiful day.  Welcome Spring!  We've missed you!

In an effort to use up the pot roast from Friday's dinner I wanted to make some beef stroganoff.  Unfortunately, I discovered I was out of egg noodles.  Not to worry!  I also discovered that making egg noodles is pretty simple.  In this case I made my own version of No Yolks.  Here's the recipe:

2 cups all-purpose flour
1/2 tsp salt
2 beaten egg whites
1/3 cup water
2 tsp olive oil

Mix the flour and salt together.  In a separate bowl mix together the remaining ingredients.  Make a well in the center of the flour mixture and pour the wet mixture in.  I use a stand mixer with a kneading hook but this could also be done by hand.  Knead dough for 8-10 minutes until smooth and elastic. Cover and let rest for 10 minutes.  Divide into 4 equal portions and run through pasta machine until 1/16 inch thick. Let rest for another 20 minutes then cut into strips.  Dry overnight and then cook in boiling water until tender.  Mmmmmm!