We developed this recipe for a demonstration we did at our local Williams Sonoma. The seasoned stuffing mix adds the flavor to the noodles. The semolina adds the structure. The addition of the baking soda adds resiliency. We served them with thanksgiving sauce: ground turkey, gravy, dried cranberries, mushrooms, onions, canned tomatoes and apple wine.
265 grams semolina flour
170 grams instant stuffing
3 grams baking soda
210 grams warm water or turkey stock
Put the semolina, stuffing and baking soda into a bowl of a food processor and pulse to grind the stuffing. Pour the warm water into the machine and pulse to combine into a coarse dough. Put the dough onto a cutting board. Bring the dough together and knead it until is is silky and smooth. Vacuum seal the dough to fully hydrate the semolina and stuffing. Roll the dough like cavatelli (malloreddus) with a machine or by hand using a gnocchi board.