Jalapeno noodles have been big in our world. We have created, modified, and streamlined them to make sure anyone can make them in their kitchen. Pumpkin noodles have also been prevalent and evolving in our kitchen. We first created them. Then we enhanced them. Most recently we adjusted the seasoning, using smoked paprika, and we combined them with another noodle to create a complementary experience. The combination of our cocoa-cayenne noodle with the pumpkin noodle sparked another evolution. We stripped the seasoning down on the pumpkin and replaced it with cinnamon and cayenne. The two flavors compliment and accentuate each other, along with being familiar notes paired with pumpkin.
If you are not in the mood for making noodles but want to try them, we are selling them at American Noodles in The Stockton Market on Saturdays and Sundays.
Spiced Pumpkin Noodles
2000 grams semolina
10 grams salt
10 grams baking soda
10 grams cayenne
10 grams cinnamon
750 grams pumpkin puree
Put the semolina, baking soda, salt, cayenne and cinnamon into the pasta machine and mix to distribute in the hopper. Turn off the machine and add half of the pumpkin puree. Mix the ingredients for 1-2 minutes to distribute the pumpkin puree. Turn the machine off and add the remaining pumpkin puree. Mix the dough for 6-7 minutes. Check the consistency of the dough after four minutes. It should begin to resemble coarse 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, knead it 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
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