[djf]

I asked on another thread about the feasibility of basically re-grinding pasta back into flour, mixing in yeast, and baking bread.

Does that sound possible?

The reason is seems to me pasta has many advantages, stores easily, little prep needed, cooks quick, pretty dense nutrition-wise.

I’d much rather store 300 lbs of pre-made pasta than 300 lbs of whole grains along with all the bugs and mites and grinding that go along with it...

[PLD]

Sounds like that could work..After all pasta is mainly flour and eggs..The thing is I always freeze my flour and cornmeal to kill the larva from bugs..I bought flour with my supply of veggies and meat..it will last 10 yrs..

[blam]

"Does that sound possible?"

I don't know. Doesn't noodles have eggs and oils in them?

[blam]

"Does that sound possible?"

I don't know. Doesn't noodles have eggs and oils in them?