EGGLESS SOURDOUGH PASTA (makes 2-3 servings) 1 c. freshly-milled durum wheat flour (or other whole grain flour of choice - including spelt, kamut, einkorn, etc.) 1/8 t. salt 2 t. coconut oil or lard 1/4 c. active sourdough starter water or whey (I use whey from homemade kefir) Mix flour and salt. Cut in fat with a pastry blender or fork (Helpful Hint: If you are making a large batch, it is easier and faster to use an electric hand-held mixer to blend in the fat). Add the starter and enough other liquid to make a stiff dough. Knead for a few minutes. Wrap in a sheet of parchment paper and set aside at room temperature for 8-24 hours to ferment (this is a traditional method for making pasta/noodle dough that has been all but forgotten). When ready, knead the dough while in the paper a bit and then roll out. Cut or extrude. You can now use it immediately or dry it on a pasta drying rack to cook later. For longer storage you can dehydrate it until completely dry. The link below gives information about how to freeze whole wheat pasta. FYI: The preferred grain to use for pasta and noodles is durum wheat (which is the type of wheat noted on most commercial pasta). Use durum flour for making noodles and a coarser grind similar to semolina for making pasta - especially if you are extruding pasta shapes. Semolina is a coarse grind of durum wheat which has the bran and germ removed, so you are essentially milling a wholegrain version. If you have a Nutrimill, use the coarse setting used for cornmeal to make a grind similar to semolina. Durum wheat has a high protein content, but it is higher in the protein gliadin than glutenin (these are proteins from the gluten group we often reference as "gluten"). Bread flour is higher in glutenins for that elastic quality that allows bread dough to expand and lower amounts of gliadins. Gliadins contribute to the viscosity and extensibility and are important in pasta and are in higher amounts in durum wheat. -Grainlady Here is a link that might be useful: How to Freeze Whole-Wheat Pasta

Tried that recipe a long time ago but remembered that they were not the best in my opinion. Here is a recipe I have been making for years. This was posted by someone years ago and I copied it. This recipe was from a lady who had a cooking show in the 1950' & 60's, named Betty Feezor. They are really easy to make, has an excellent texture, and are just plain good. You can add whatever you like or just bake them plain. Kids love these too! I am including the two versions I have. Betty Feezor Brownies 1 cup margarine (melted in a sauce pan) 2 cups sugar 2 eggs 2 cups flour ý cup cocoa 1 tsp vanilla nuts (optional at about ý cup or to what you like) Mix melted margarine and sugar with mixer. Add eggs one at a time. Mix in cocoa and then the flour. Use a spoon to mix in the nuts if you add those. Cook at 350 F for 13-20 minutes. Scratch brownies were one of the first easy desserts I ever made. I saw Betty Feezor on TV. She did a local cooking show, and she went over how to make brownies. I wrote everything down and made my first batch followed by many more over the years-over 30 years now. Though I've tried other recipes, I've never found one that beats this one for homemade brownies. Scratch Brownies 1 cup butter or margarine (melted) 2 cups white sugar 1 tsp vanilla flavoring 2 eggs ý cup cocoa 2 cups plain flour optional - nuts, raisins, chocolate chunks, caramel pieces Directions: Preheat oven to 350 degrees. Cream margarine and sugar. This works well with a mixer, but you can do it by hand. After the creaming stage, do switch to a spoon for mixing. Brownies tend to get tough if worked too much. Add the vanilla and eggs and mix just until smooth. Pour in cocoa and flour. Again, mix until smooth and lumps are broken up. But, don't go to wild on the mixing. If you want to add extras, just fold those in easily. Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer-25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker. This post was edited by lizzynola on Tue, Mar 5, 13 at 23:41

Here is the entire recipe: Disgustingly Rich Brownies - Kids Cooking: A Very Slightly Messy Manual Ingredients and tools: 2 c Sugar 4 Eggs 3/4 c Cocoa 1 1/4 c All-purpose flour 1 t Vanilla 1 c Butter 1/4 ts Salt 1/2 c Walnuts Bowl 8 or 9 inch square baking pan Shortening to grease the pan Directions: 1. Preheat your oven to 350, then smear the inside of an 8 or 9 inch baking pan with shortening. 2. Melt the butter over a low heat. Watch it. ItÂs easy to burn. 3. In your mixing bowl, stir the cocoa and sugar together. Then stir in the melted butter. 4. Add the eggs and vanilla, and stir again. 5. Now add the flour and salt, and mix just until smooth. Not too much. (If youÂre adding walnuts, nowÂs the time.) COOKING: 1. Scrape the mixture out into the greased pan and spread out in an even layer. 2. Bake in a 350- degree oven until the brownies just begin to pull away from the sides of the pan (or until you can stick a toothpick in and pull it out with no batter sticking to it). Takes about 40 to 50 minutes. 3. Have your grown-up assistant take the pan out of the oven, then (the hardest part) let cool for a while before cutting.

It's too late now, because I think your other post said you were planning on having them for desert last night.. but I made a brownie trifle (a couple of times) during the past few weeks and the cooked part around the edge would have worked great for that... brownies, but just presented a little differently. Cut the cooked part in 1 inch squares. Put some on the bottom of a glass dish. Add a layer of fudge instant pudding. Then a layer of whipped topping, then repeat. I topped mine with the whipped topping layer with crushed toffee sprinkled on top (the kind you buy like chocolate chips, for cookies, etc) but it would also have been good topped with bittersweet chocolate shavings, or any one of a number of other things, just to make it a little prettier then leaving the plain topping. It makes a very beautiful, elegant desert and people think you put a lot of work into it :-)