We have been working on lower using a lower temperature and a longer time period to roast grains. It provides a greater window for us to observe what is happening. We evenly cook fine flours and observe the changes in appearance and aroma. When they reaches an aromatic pinnacle, we pull the flour from the oven, and cool it down. Recently we cooked dark rye on a sheet pan in a 250°F oven for 2 hours. The rye flour bloomed. The color of the grain darkened only slightly.
When making flavored noodles, we have found that full flavored grains can be too powerful on their own. To make our roasted rye noodles we combined 660 grams of semolina with 340 grams of roasted rye flour. We started with 300 grams of water (30% hydration). The semolina and roasted rye needed additional moisture because the slow roasting had changed the flour's original water content. We added an additional 25 grams of water. Depending on the moisture of your flours the hydration percentage will vary.
We used the new 1.2mm Spacatelli die #390 from Arcobaleno. The noodles were aromatic and flavorful. The thicker walls added structure and bite to the fresh noodles. They were a delicious vehicle for our sugo of braised meats. And next up I'm looking forward to serving them with some pastrami bolognese.
November 2, 2009