We started with durum and rye flours. We combined 700 grams durum and 300 grams rye in our Arcobaleno AEX18 pasta extruder. We weighed out 300 grams of water, for 30% hydration, and started mixing. We have found that durum flour, a finer grind of semolina, absorbs more water than straight up semolina. Rye flour, too, absorbs more water than our standard 30% hydration. As we mixed the flours and water in the machine we increased the water in 10 gram increments, 1% at a time. The final noodle took an additional 60 grams, 6%, to achieve the perfect streusel-like texture for beautiful noodle extrusion. We used a macaroni die with a wall thickness of 1.2mm, #126. The extruded noodles were firm and satiny. We let them air dry for an hour and then put them into zip top bags in the refrigerator. The noodles cooked up with a firm bite and silky texture. We ate our first bowlful with a quick sauce made with rough cut tomatoes, smoked soy sauce and butter. The simple bowl of noodles was delicious. And in retrospect, almost a BLT in a bowl.