We have leaned away from flavoring our noodles. We wanted to focus on the flours in the noodles and the flavors of the sauces. After smoking some gochujang we knew we had to give this a try. The flavor transforms these noodles. The heat, smoke and slight tang of the gochujang penetrates the semolina. The noodles compliment our bacon bolognese and shine in a twisted cacio e pepe. Go pick up some gochujang and smoke it. And if you don't have an extruder you can always flavor the water for soaking dried noodles.
Gochujang Noodles
2000 grams semolina
6.25 grams baking soda
6.25 grams wheat gluten
550 grams water
120 grams smoked gochujang
Put the semolina, baking soda and wheat gluten into the pasta machine and mix to distribute in the hopper. Mix the water and gochujang together in a bowl and strain the mixture. With the machine running, drizzle the gochujang water into the machine. Mix the dough for 6-7 minutes. Check the consistency of the dough after four 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 water. If it crumbles, add additional water in 20-gram increments. Once the dough is the right consistency let it knead in the machine for a few minutes. If you are in a hurry you could begin extruding immediately but it's better to let it rest for in the machine for 10 minutes for ideal hydration.
Years Past
