With fall right around the corner we have bolder, richer flavors dancing through our heads. These noodles are a great platform to build a dish. We use our Arcobaleno AEX-18 and the #82 die, which is an over-sized rigatoni. A few details make these noodles stand out. We use black cocoa to give them a jet black color and a more intensely bitter cocoa note. We also add baking soda to the noodles. Using baking soda is not new to noodle making, either ours or anyone else's. What is new is that we have begun to add it (at 0.5%) to almost all of our doughs to increase their resiliency and provide a textural chew and snap that is usually associated with dried pastas and ramen noodles. This small evolution has taken our pasta making to the next level of delicious. Even if you do not have an extruder, please try incorporating this small amount of baking soda into your pasta doughs to give them a little something extra. It's the small details that make all the difference.
Cocoa-Cayenne Noodles
2000 grams semolina
120 grams black cocoa
12 grams salt
12 grams baking soda
5 grams cayenne
660 grams water
Put the semolina, black cocoa, salt, baking soda and cayenne into the pasta machine and mix to distribute in the hopper. With the machine running, drizzle the water into the machine. Mix the dough for 6-7 minutes. Check the consistency of the dough after four minutes. It should begin to resemble coarse streusel. Squeeze the dough together in your hand. Break the dough apart. If it breaks cleanly the dough has enough water. If it crumbles add additional water in 10-gram increments. After the dough is kneaded, let it rest for 10 minutes to hydrate. Use a die with large holes, preferably a ridged pachierri, to extrude the dough and cut the rings into 2.5 cm sections.
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