We continue to get temporarily obsessed with the idea of particular ingredients and their flavor profiles. A recent example is our foray into cornflakes flavored noodles. The first version was good, but flawed, it just did not deliver the flavor we wanted. In the first version we used actual cornflakes cereal as part of the dough. Afterwards, when we read the ingredient list on the box I remembered what makes cornflakes so tasty to me, malt extract. With this small bit of knowledge I set out to redesign our noodles. In the past we toasted the cornflakes to increase their flavor. This time we roasted malt powder to add to the pasta dough with the corn flour and semolina (added for texture and bite). We set up the machine and started making wagon wheels. The results were delicious and extremely aromatic.
This pasta was full of cornflakes flavor but upon reflection we knew there was still more we could do to amp things up. Haste and impatience prevented me from toasting the corn flour to add even more flavor to the noodles. We used plain water for the liquid, which was really a shame, next time our roasted corn husks will make a great infusion and add depth to the noodles. It's always a work in progress until we fully achieve our goals and then the idea is retired. The next version will really bring these noodles to the finish line. Once that happens we can start working on dishes to showcase how good they are.