As we get ready for warmer weather talk of BBQ keeps popping up. These conversations were the perfect spark to get us into action. We have discussed a desire to make BBQ noodles for some time, though we continued to procrastinate. The dinner at Elements with the buckwheat pasta further pushed us forward. It took a bit of time to fine tune the dough and the end result produced powerfully aromatic noodles with a sweet and intense BBQ flavor. Tonight the noodle is still in the raw, resting quietly in the background as its place in our repertoire is still to be decided.