We put red pepper flakes in our pasta sauces. I realized we had not yet tried flavoring noodles with these flakes. Today I spent the day in the Arcobaleno test kitchen and was able to give the idea some well deserved attention. I ground up red pepper flakes in a Vitamix into a fine powder. I used approximately 40 grams of powdered chili to flavor 2000 grams of semolina and 600 grams of water. The raw noodles became light pink and the had an intense heat. But after boiling the noodles and finishing them in a fresh tomato sauce the heat fell into the background. The flavor was good but I wanted more. At least twice as much. Next time we shall double the spice and see how it impacts the flavor and the experience.
Years Past
December 5, 2004: when it all began
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
