Wednesday, August 26, 2015
Nonetheless, it works much better than the wooden versions. Simply roll with pressure over a sheet of dough and it cuts beautiful even noodles. They might need to be separated by hand, but otherwise very efficient.
I have made two noodle types with it. Here is a classic durum and white flour in 50/50 proportion, one cup worth and one egg. It makes a perfect large serving for one (my breakfast). I also made another with oat, rye, chestnut, buckweat (all 10%) and 50% all purpose flour. Rolled and cut the same way, also with excellent effect. I think it may be the easiest way to cut noodles quickly, without needing to set up a crack or machine. At 4 AM I did the latter batch this morning in about 10 minutes start to finish, in a state of zen concentration. (And half asleep!)
Monday, August 17, 2015
The other is 2 slices of bacon pulverized and mixed with flour and egg, hand rolled and cut.
The last is a red torpedo onion sliced, dehydrated, ground and mixed into a flour noodle. The idea was the complement of the three in tandem. I could have used sour cream I suppose, but I wanted a nice soy-dashi based dipping soup since it's been so hot lately. Everything is nicely chilled.
And the photo was totally random and unplanned!
Sunday, July 26, 2015
If it weren't so hot out, I think a meat broth and some vegetables would round it out nicely. Maybe mushrooms too.
Wednesday, July 22, 2015
Monday, July 13, 2015
Thursday, June 18, 2015
Usually they're used as dumpling wrappers, but apparently can be cut into noodles as well. I'll try finely ground cooked pork next.
The piggy flavor went so nicely with shrimp, pork shoulder and cilantro. Fish sauce too. I actually started by sweating shallots in guianciale, which I know makes little sense, but it tasted right. I think if you didn't tell anyone what it was, it would pass as a Pad Thai. I gave my younger son a noodle to taste and he thought it was good, until I told him it was a pig skin noodle!