We revisited emmer noodles today. We cut back the amount of emmer used in the dough to 30%. Originally we tried 100% and then 50% emmer but we needed to take it down another notch. It seems counter-intuitive to use less of something to better appreciate the flavor. But then again, sometimes you need a little distance to appreciate the nuances. The reduced percentage of emmer highlights the intense wheat flavor without overpowering the texture of the noodles and the flavor of the sauce.