I wanted a simpler, more straight forward spicy noodle. The piri piri pasta was delicious. But the additional ingredients and steps in the process became lost in the final preparation. I have found noodles benefit from having their own singular focus. That focus allows their flavor to be carried through the many stages of flavor dilution: pasta making, pasta cooking, pasta saucing. I blended 2 parts Frank's Red Hot sauce with 1 part water to hydrate, at 30%, durum flour. I still added our .25% baking soda and .25% salt to the mixture to enhance the chew and bite of the noodles. The result was Red Hot noodles. When I want to add additional flavors to the noodles I will make a separate intensely flavored noodle and combine the two as part of the dish.
Years Past
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