DIY - one thing you might want to not do

So while improving my emergency stash, I looked up the idea of drying lots of foods. There are plenty of electric dehydrators out there, and you can dehydrate some things in your oven.

Eggs are probably not one of them due to the risk of salmonella. If you are raising your own free range organic chickens, it might be lower than for the egg factories. Nevertheless, there are better things to do if you, like this blogger, have multi-dozens of eggs coming in daily.
https://www.backwoodshome.com/dehydrating-eggs-at-home/

The number one thing I can think of to do with those eggs other than dry them, is make pasta.

Yes, you have to have plenty of flour for this. I was able to score shipments of both white and whole wheat flour online and even share some with a fellow baker.

But what makes this so great is, you dry pasta anyway. The egg in it is a binder, one egg per pound of egg noodles and two eggs per pound of pasta.

And then you NEVER (as I said in a recent post) eat flour products that are not completely cooked. Cooking in boiling water for 20 minutes should kill the salmonella bacteria as well as what comes naturally on the flour.

What's more, you don't have to bother cutting all that pasta dough into spaghetti. You can make lasagna noodles. They are great, not just for veggie lasagna, but also for kugel. You can make skillet lasagna or dutch oven lasagna. And you can make a lasagna frittata, which is a two-fer because you use up some of your surplus eggs besides the ones in the noodles.

There are deep-fried frittas like the ones at Olive Garden; there are lasagna noodle rollups.

You're saying, how do I reproduce the flutings on the sides of the lasagna noodles. Well, in Italy, they don't mess with that stuff. Lasagna noodles are completely flat in Italy.

So instead of buying a noisy dehydrator that uses electricity, you can go off grid and noodle until your eyes fall out. You may be able to barter your chemical free noodles for things you need, like flour. You can make 5 batches of noodles per bag of flour and that ought to be the maximum exchange rate in barter since you put your sweat and eggs into the noodles; if you are tuff enuff you might get a bag in exchange for 4 batches of noodles by pointing out how much work it is.

My town won't let me keep chickens, not even bantams, which would be no more dirty than the mourning doves that are all over our town and line up 20 deep in winter to eat off my porch. But I can still noodle with cheap fresh eggs instead of stocking unheard of amounts of expensive powdered eggs.