We may eat with our eyes first, but if there is no substance behind the scene the experience falls flat. There are plenty of colorful pastas. Creating noodles with a clear flavor impact is more difficult. When seasoning the pasta dough, you must account for 3 layers of dilution. First, extruded noodles are made with the addition of 29-31% liquid. That liquid must be extremely intense to be able to carry the flavor throughout the pasta. The second dilution of flavor is in the boiling of pasta. Flavor is pulled from the noodles into the pasta water, similar to when vegetables are blanched in water. The final impact on the flavor comes with the pasta sauce. The noodle must stand up to the sauce and still have an impact. Go big or go home.
February 8, 2005