Here we've brought the flavor of griddled tortillas to pasta. We blended smoked instant masa harina with semolina and a toasted corn husk stock. While we were making these noodles we learned that the masa needs much more liquid, twice as much as traditional flours like semolina and buckwheat. Once we added enough corn stock to the flours we were in business. The noodles extruded beautifully out of the machine using a variety of dies. One shape we really enjoyed eating were these parchment-like scrolls. They are tender and delicate and somehow the layers fill with butter and really transfer the flavor of the masa to the mouth. While we ate them as simple buttered noodles, we are now spinning with ideas for how we can translate other Mexican flavors into a great sauce for these noodles.
January 14, 2005