Now my brain is a babbling brook of ideas. The smoked pasta was delicious as we served it here, with shrimp, garlic, Parmesan, marjoram, chile flakes, and lime juice. Yet, as with many ideas, once it starts moving, it becomes a fun ride to see where we end up. I am not talking groundbreaking. That just is not how our ideas develop. I am thinking tasty. Imagine a clam sauce with tons of parsley and garlic with these noodles. What about shaved jalapeno and lump crab meat? I could eat a bowl of smoked pasta with chopped tomatoes and shiso pesto. If I altered Aki’s recipe a bit, the dough would be great for ravioli. Then think of the possibilities. In fact, the dough as it currently stands would yield wonderful sheets of pasta for making lasagna: wild mushroom, snail, traditional. I really enjoy this part of an idea, when you get it and then get to work through the possibilities.
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