With the success of our Ramenized cappellini fresh in our heads, we wanted to see what else was possible. We kept our hydrating bath the same: 1% baking soda and 0.5% salt. We soaked linguine for ninety minutes. It became flexible and tender. After draining, I pulled on some of the noodles to see how they felt. They were simultaneously firm and stretchy. We boiled them in water for about 2 minutes. Then we drained the noodles and added a chorizo enriched beef broth. We cooked the noodles, stirring constantly, in the broth. They absorbed the liquid without becoming too soft or flabby. The strands of pasta weren't sticking to each other and they had an incredibly elastic appearance. The finished linguine had a savory chew and were easily slurped up from the soup. The altered texture increased the pleasure in consuming them and enhanced the functionality of serving them.