We extruded these thin chitarra noodles using the Arcobaleno AEX 18 and teflon die #23. We use this die when we are replicating ramen. There is just under 30% sprouted wheat flour in the noodles. It adds flavor to the dough without being overpowering. When we use spouted grain flours we have found that the dough needs additional water. Our hydration level ends up being 32-35% rather than our usual 30% for extruded pastas. The other interesting observation is that sprouted wheat is much less bitter than traditional whole wheat. It has the nuttiness and character of the original without the bitter notes on the finish and it's supposed to be more nutritious because the process of sprouting makes the nutrients in the grain more accessible to our bodies. Win-win.
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