Lime pickle is an essential ingredient in our pantry. If we don't have any on hand I feel somewhat helpless. It may be my well worn blanket that I take room to room if only to make sure I am secure. We developed a recipe for lime pickle for our first book Ideas in Food: Great Recipes and Why They Work.
We do not always make time to make our own. We happily rely on the delicious creations of Cultured Pickle Shop. Of course if you are not in the Bay Area, Cultured Pickle does not ship, you will need to make some yourself or find some in a nearby market. When I am traveling and cooking I try to hit at least one store where lime pickle will be on the shelf. I usually have no idea how it will be brought into play, but I know I need it.
Aki was looking to make a noodle with a light brightness. We had made a robust lime pickle linguine in before. Her thought was driven by the delicate nature of tagliatelle. She kept the flavoring intense and not overpowering. She added lime pickle powder, dehydrated and pulverized lime pickles, to the semolina. She added lime oil to the water. The combination of the two created an aromatic noodle with a bright funky citrus note and a delicate spiced finish from the jalapeno and ginger notes in the lime pickle. The tagliatelle seems destined to be united with seafood: from shrimp scampi to salt cod with olive oil and garlic.