We revisited our miso pasta dough from Ideas in Food: Great Recipes and Why They Work. We substituted barley miso for the white miso we usually use. The noodles took on a dark color and rich aroma. The barley miso changed the perception experience of the noodles from light and delicate to full bodied and hearty. Even in their evolution, the noodles remained subtley intense. The flavors and aromas build as you savor them, one bite at a time. The barley pasta is better suited to the frigid weather we were experiencing. It will stand up nicely to a variety of braised meats and roasted vegetable sauces, enhancing their flavor while still retaining their own character in the dish.
January 6, 2005