FROM THE FIELD 

 TO THE TABLE 



The Oodles of Noodles Program 

 begins wilh stations set up for 

 teaching various yet simple tasks 

 takmg students, parents, and 

 teachers from gram in the field 

 10 pasta on the tabic 



Station One 



A head of wheat is taken apart 

 and examined, showing how the 

 wheal hemes grow. The parts of 

 the wheal kernel are cxplamed. 

 with mformation added about 

 nutntion and production of grain. 



Station Two 



The wheal bcmcs arc ground into 



flour, using a home Hour gnndcr. 



The icxiure of the flour can be 



felt by nibbing it beiwecn the 



fingers. 



Station Three 



The dough is mixed, following 

 a simple, basic noodle recipe. 

 Chocolate milk mix is added (o 

 make the taste of the noodles 

 more appealing to fourth graders 



Station Four 



Students roll the dough through 



pasta machines to make noodles. 



The students can then taste or 



take home what they have 



produced. 



Each student has hands-on 

 activity at each station 

 cxpcncncing the development of 

 a product from tlic field to the 

 table. 



Glacier County 





<-.^: 





OODLES OF 

 NOODLES 



onservation District 



4ff6-8?.i-S752 



Glacier County Conservation 

 District teams wilh Women in l-arm 

 Economics to present a program 

 to fourth grade students as pan 

 of the observation of National 

 Agriculture Week. 



Many students are unlamiliar with 

 gram products that are specifically 

 grown for pasta. The process of 

 grinding grain for Hour and the 

 iun of mi.xing dough and rolling 

 noodles are shared through this 

 program with teachers, parents, and 

 pupils. 



> ourth graders 

 mil nul the dou^h 

 anil make nimdles 

 ufinii a pasta 



Chocolate milk 

 wa.s added to the 

 paUa dough to 

 enhance the 

 fl.«„f„r 

 demonstration 

 purposes. 



