Prepper Cuisine – Italian Noodles With Sourdough

There’s a lot of overpriced “Emergency Food” sold. Between the $8 / bag single serving freeze dried alpine camping meals, the $12 / meal MREs, and the $5 / pound “rice with flavor” in it, you can do a lot better.

While just throwing money at it does work, there is also the simple DIY approach. In this case, we are looking at Italian noodles.

Italian Noodles From Jars And Cans

The first and simplest is just to open a can of Chef Boyardee ravioli or spaghetti, a can of green beans, and call it done. About $1.50 if you shop the discount stores, $3 if not. This has the advantage of needing no added water and can be eaten cold if fuel is scarce or fire a problem. I have some of this kind of meal in my kit, just in case water or fuel is an issue.

You can buy dry cheese ravioli that store reasonably well, but will want to rotate the stock frequently (every few months, that usually is a feature ;-) For them, you can use any jars or cans of sauce you like. Marinara is very cheap and very good, but I’m also fond of Alfredo. Classico, Prego, several brands are good.

Just boil the ravioli (usually about 10 minutes) heat the sauce, and pour over. Top with grated parmigiana cheese from a shaker jar. This is a dry cheese that keeps very well. Have a few jars of it if you store a lot of pasta!

Again, a side vegetable from a can, or freeze dried and reconstituted.

The same general approach works with regular dry noodles. Just cook to al dente, drain, and pour on the sauce, sprinkle the cheese. Realize that if you are without electricity and refrigeration, sauces will mold quickly. It is better to store smaller jars if that is the case. I store a couple of very big cheap marinara jars for when the ‘fridge is working, and a bunch of small ones for if it isn’t. IFF I ever need to use the big jar without a fridge, either make a big batch and stuff many folks a lot, or you can heat the sauce to the simmer point a couple of times a day.

Note that thicker pasta takes longer to cook and more fuel. Angle Hair is like very thin fine spaghetti. It cooks in just 3 minutes. I keep a couple of pounds of it in storage for the scarce fuel case.


This is a bit advanced for “survival prepping”, so I’m just going to mention it. Folks who bake will like the idea, while folks who are not bakers can just admire that it exists, and make a quick bread instead, or store a bunch of saltines or Ritz crackers. There are lots of quickbreads, and many boxed premix choices on the grocery shelf, with corn bread being iconic in America. 1/2 & 1/2 corn and wheat flours, an oil or fat, bit of salt & sugar, baking powder. Add water, mix and bake. Not exactly Italian, though :’)

Why sourdough? You don’t need commercial yeast. It is traditional. Takes just flour, water and salt. The salt can be left out for a bland bread. There’s a lot of mysticism about it, but only if you want a particular style of bread. Take a jar or bowl, put in 1/2 cup flour, 1/3 cup water, and stir. Half whole wheat is a bit better, but most flours work, including rye. I have used plain white general purpose. Keep covered at room temperature. Once or twice a day, stir it. By the 2nd or 3rd day it ought to be getting bubbly.

You can make this happen MUCH faster by seeding the mix with a little commercial yeast and a splash of milk at the start. This is making “starter”. Proper sourdough starter is a binary fermentation of yeast and lactobacillus. This will form on its own as people are covered with lactic acid bacteria (as are many fruits and vegetables, so some starter recipes use things like pineapple juice); and wild yeasts are usually floating around. Milk is full of lactobaccillus so gives a quicker start. I keep a package of dry yeast in the fridge for the emergency case. (Yeah I know “emergency sourdough?”, and you know I’m over prepped… but it is so much better than crackers and marinara…)

From this point forward, you feed the starter every day. 1/2 cup flour and 1/3 cup water. This gives you excess starter. You either use this to mix into more flour & water, rise and bake, or you have too much. LOTS of folks say to throw out the excess. NO! That’s just extra sour sourdough! Pour some oil in a frying pan and spread out the extra starter in about 1/2 inch thick layer. Put garlic salt, onion granules, or other seasoning on top. Fry it a few minutes unti browned, flip, and fry a bit more. Yum!

IF you don’t have oven facilities, just mix a bit of dough, let it rise, and continue to make fry bread. About equal parts starter and flour, plus salt as you like (I like about 1/4 tsp per cup of flour). Water to a nice dough consistency that is soft but not sticky. IF you have an oven, or even just an open fire and a Dutch oven, form a loaf and bake it. For the loaf, since it rests and rises, use a lot less starter per cup. How much just changes how sour and how long you wait to rise, with changes to crumb. It all is edible.

This is a simple way to turn an uninteresting but very cheap 25 lb. bag of flour from the big box store into something you really want to eat, at about 25 ¢ per loaf. Plus, if patient, you can make starter with nothing but flour and water and less than sterile daily mixing ;-) Store a couple of big jugs of olive oil for that authentic Italian bread and O.O. experience. Or set out a shallow dipping saucer of salt for the traditional bread & salt Russian greeting dish. (Depending on who is invading ;-)

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About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
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5 Responses to Prepper Cuisine – Italian Noodles With Sourdough

  1. Gail Combs says:

    Do not forget the fried dough CINNAMON combo. You can add a pit of sugar since cinnamon helps control Type II diabetes. (And yes it does work at least on me.)

    Even better it is Anti-Inflammatory

  2. Steven Fraser says:

    @Gail Combs: While you are at it…Turmeric. Baked into bread with salt makes a fine savory. Seeds, like Sesame, et. al, go very well, too, for crunch.

  3. E.M.Smith says:

    This is a duplicate of a comment on the Trump Rally thread. Looks like the time to order a kit may be passed:

    Interesting… the Patriot Supply folks are once again having their $ Bucks Off sale duringvthe rally at:

    BUT they have this notice:

    Rising Global Concerns over the Coronavirus or COVID-19
    Update: 02/28/20 7:38 AM MST

    The news media has focused on the Coronavirus emergency for days now. At the start of February, demand for our storable food products was 10X above normal. Since the start of this week it has spiked to 100X normal volume. We have documented this change almost daily for you on this web page. These are unprecedented times. It’s no longer “emergency preparedness” we’re dealing with, but “emergency reaction.”

    Shipping WILL be delayed on every order we take. Likely, 8 weeks or more in many cases. Knowing this, complete checkout to reserve your place in line now if you’re preparing with our shelf-stable foods (last up to 25 years in storage) accordingly.

    As has been in place for a month now, orders will continue to be shipped on a first come, first served basis.
    If you choose to place your order today, here’s what’s going to happen:

    You’ll receive an order confirmation email when you complete checkout.
    On rare occasion, depending on the items in your order, where you live, and what’s in one of our multiple warehouses near you, about 10% of orders may ship in 1-2 days.
    When your order ships, we’ll send you an email with the tracking number and timing of your delivery.
    The day of delivery, you’ll receive an email with the tracking number and a message saying your order will be “delivered today” and is out for delivery.
    Once delivered to your doorstep, you’ll received an email saying your order has arrived!
    If your order is being delayed, we’ll email you with updates every 7-14 days. However, note now that our emails will not have much to say beyond what we’re sharing here:

    We’re shipping orders on a first-come first, served basis. Thousands of orders are going out daily.
    We have the items needed to produce your order and they’re on hand in our multiple facilities including heavy-duty packaging, containers, and ingredients (rice, pastas, vegetables, meats, etc.).
    We added a new facility mid-February to help increase the number of orders we can ship.
    We’ve more than tripled teams our customer service and multiple warehouse teams to better handle 100X normal order volume.
    We’ve expanded operations from a single shift to running 24/7 where possible with our teams working overtime and weekends.
    There are ingredient and food shortages appearing (like potatoes). These shortages are not making the production of meals for our shelf-stable food products a simple process – especially during this emergency.
    If you place a call to us or email our customer support team, there will be a delay in getting back to you, likely for days. We’re receiving tens of thousands of calls, emails and chats weekly now (100X above normal) and our outstanding and now expanded team is answering each, with care and understanding as quickly as humanly possible.

    We apologize for the delay and thank you in advance for your patience and understanding as we’re all in this together.

    So looks like folks have started to catch a clue.

    For “Now” prepping, looks like local buying is the answer.

  4. E.M.Smith says:

    An interesting video. I’ve not seen the phrase “bug in” before, but I like it.
    Plus, his display looks a lot like my quick prep mix.

  5. Pingback: 2020, March1st-7th: Coronavirus, COVID19, XIvirus, WuFlu ~ 6th Update Thread – The Q Tree

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