Could Handmade Noodles Be the Next Sourdough Bread of the Pandemic?

Back in April, when grocery shopping seemed especially precarious, I bought a 50-pound sack of flour about the size of the bag of kibble my Labrador goes through each month. Over the past five months, I’ve become proficient at feeding my sourdough starter and shaping loaves, and I find baking soothing. But we can’t live on bread alone; I’d have to find another use for all that flour. 

Go to over to KQED to read about how I was inspired by my pasta-making friends to try rolling and cutting my own Asian-style noodles at home, with the help of a Zoom class (because, 2020)… part of their series about one of our favorite comfort foods.