These noodles are made with flour, semolina and salt cod stock. The salt cod stock is interesting because it utilizes the aromatic poaching liquid from preparing the salt cod along with the trimmings and small bits which can often be discarded and overlooked in salt cod preparations. The intensely flavored broth contributed to a balanced and full flavored noodle. In our explorations in noodle making we have found that our flavored noodles fresh from the extruder are not fully balanced. In working with aromatic and flavored noodles we have found that allowing them to mature for a day in the refrigerator allows for their flavors to bloom and develop. These salt cod noodles were no exception.
