It took a walk with the dog to solve the pumpernickel pasta problem. I had the basic principles in place though that distinct aroma and color, pumpernickel's signature was escaping me. Then, as easily as one foot goes in front of the next the answer appeared. Cocoa.
We now have pumpernickel noodles which not only smell the part, they have the distinct color and taste of fresh baked pumpernickel. The dishes are in the works, with more ideas churning, evolving and being fine tuned... I really think a lobster and pastrami ravioli inside this dough would be quite remarkable.
