In order for flavors to transfer from idea to noodle to dish, they must begin by being overpowering. In order to make black pepper noodles, we started with 50 grams of whole peppercorns that were then ground and sifted to yield 40 grams of pepper powder. We integrated the pepper into our base noodle formula: 2000 grams semolina, 6 grams salt, 6 grams baking soda, and 600 grams water. The pepper stained and intensely flavored the noodles. In tasting the raw noodle, I thought we might have added too much. When we cooked the noodles and dressed them, they were bold though not overpowering. It was pushing the limit of what we thought was possible that enabled us to create an extremely flavorful noodle.
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