Two years worth of experiments and countless failures have finally yielded a mozzarella noodle which we can serve hot or cold, make in advance and cook to order. In the past we had some fun and limited success making mozzarella udon. For our purposes though it's practical applications are limited.
Today we ate both mozzarella noodles and gnocchi. These were made courtesy of Ajinomoto's Y-G activa. The texture was firmer than what we have been able to achieve in the past and the gnocchi have a squeaky texture that is very similar to that of the fresh mozzarella we used to make them.
It's time to figure out the best way to highlights these new creations. Let the fun begin!