We revisited emmer noodles today. We cut back the amount of emmer used in the dough to 30%. Originally we tried 100% and then 50% emmer but we needed to take it down another notch. It seems counter-intuitive to use less of something to better appreciate the flavor. But then again, sometimes you need a little distance to appreciate the nuances. The reduced percentage of emmer highlights the intense wheat flavor without overpowering the texture of the noodles and the flavor of the sauce.
Years Past
