We used a maccheroni rigate die for these noodles. They were delicious. But a recent visit to the candy store has us rethinking the shapes we can choose from. My vote is bucatini. What is yours?
Sea Urchin Noodles
485 grams whole eggs (9 eggs)
300 grams sea urchin
250 grams white miso
75 grams yuzu kosho
2000 grams semolina
Put the eggs, sea urchin, white miso and yuzu kosho into a blender and puree on medium speed. Increase the blender speed to high and puree for 30 seconds. Turn the blender off and strain the mixture through a fine mesh strainer. Put the semolina into the pasta machine and turn it on. With the machine running, drizzle the miso mixture into the machine. Mix the dough for 6-7 minutes. Check the consistency of the dough after 4 minutes. It should begin to resemble course streusel. Squeeze the dough together in your hand. Break the dough apart. If it breaks cleanly the dough has enough hydration. If it crumbles add additional water in 20 gram increments. After the dough is kneaded, let it rest for ten minutes for ideal hydration. You can begin to extrude at this point as well.
