These noodles are destined for the diners of Suna on Wednesday. We have reworked our gochujang pasta recipe. Now we use red pepper juice instead of water. We blend the gochujang (smoked in our world) with the pepper juice. We strain the mixture to remove any coarse solids. We add the amplified pepper liquid to our semolina-baking soda-wheat gluten blend in the extruder. If you don't have an extruder, try using the same liquid with AP flour and a touch of semolina for bite. We have found that flavored noodles benefit from a few days rest for optimum flavor development. These should be eating wonderfully by Wednesday.
January 14, 2005