Noodle making is its own creative ecosystem. Extruding noodles allows for limitless explorations. On the left are thick spaghetti, die number 13, made with roasted garlic. On the right the thick spaghetti are flavored with yuzu kosho and concentrated red pepper juice. Separately they are both intensely flavorful and delicious. Together they become an incredibly memorable bite.
January 16, 2005