About a year ago we revisited our miso noodles and made blonde miso extruded noodles. Today I had a hankering for a darker, richer miso noodle made, not by hand, but in the extruder. I started with 3 year old barley miso. I pureed it with eggs and some water. I strained the mixture and added it to semolina blended with 0.25% baking soda, by weight.
I am constantly torn between making something new and improving on an existing formula. Too often we know the answer to my questions and I choose to run into the wall instead of revisiting our previous successes. Choosing not to go back to our notes ensures that we get to go through the experience of developing a similar recipe in a new way. The use of egg made a denser, tackier dough. I will most likely go back to using water and miso, omitting the egg in the future. The blend of miso and egg does not have nearly as much free water to hydrate the semolina. By tinkering and then revisiting our previous observations after the fact, we get a fresh look at things and can make combinations we would not have otherwise come up with or observed.
Today's Barley Miso Noodles
500 grams semolina
1.25 grams baking soda
150 grams/ 3 large eggs
100 grams barley miso
30 grams water
Put the semolina and baking soda in the extruder and mix to blend. Whisk together the eggs, miso and water and then strain through a fine sieve and discard the solids. With the machine running, slowly drizzle in the liquid to form a crumbly dough. Turn off the machine and let the dough rest for 20 minutes to hydrate. Extrude the pasta into the desired shape.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
