We started with hard boiled eggs and made a puree of them with water, mustard, salt, cayenne and smoked paprika. The puree is the essence of deviled eggs. Really, if we were not making noodles I would have just eaten it by the spoonful. To be honest, I did. With the puree made we used it as the liquid element for our noodles with semolina as the grain and 0.5% baking soda to increase the chew factor.
This was our first run at these noodles and we have some improvements to make. The first is to reserve some of the deviled egg puree to reinforce the noodles flavor as part of a dish. The second tweak will be in the noodles themselves. We will increase the flavorful dry matter of the deviled egg in order to boost its overall impact. The third aspect of the noodles we need to address is how to serve them? Ideas range from topping them with Steve's wild domestic roe and a grilled walnut relish to serving them with the deviled egg puree, shaved white truffles and smoked hazelnuts.