The size and shape of a noodle are as important as the grains and flavors used to make them. We have found the sweet richness of emmer is suited to thicker heartier noodles. We have made long ridged noodles, small sea shells, mafaldine, and rigatoni. The robust texture of the mafaldine and the rigatoni best allowed us to enjoy the noodles texture and flavor.
Emmer Noodles
1300 grams semolina
700 grams emmer flour
10 grams salt
10 grams baking soda
600 grams water
Put the semolina, emmer flour, baking soda, and salt into the pasta machine and mix to distribute in the hopper. With the machine running drizzle the 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.
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