Well, here goes. Let’s see if the spaghetti sticks. As many of you know, we were at the forefront of utilizing pasta extruders in the kitchen 15 years ago. We have continued to quietly work, develop, and share our work. As we dive headfirst back into the world of noodles, I am looking to share our recipes and creations. First up is our Lime Pickle Mafaldine. We paired this noodle with brown butter chicken bolognese and a Calabrian cucumber condiment in our second American Noodles Pasta Kit.
So here goes, rough and ready to be explored:
Lime Pickle Semolina Pasta Dough
– 600 grams water
– 125 grams Indian Lime Pickle Condiment
– 2000 grams semolina flour
– 600 grams lime pickle water (30% water plus potentially a little more)
Put the lime pickles and water in a blender. Puree them together until the mixture appears smooth. Strain the lime mixture through a fine-meshed sieve. Reserve for making noodles.
Put the semolina into the pasta machine and mix to distribute in the hopper. With the machine running, drizzle the lime pickle water into the machine. Mix the dough for 6-7 minutes. Check the consistency of the dough after four minutes. It should begin to resemble coarse streusel. Squeeze the dough together in your hand. Break the dough apart. If it breaks cleanly, the dough has enough water. If it crumbles, add additional water in 20-gram increments. Once the dough is the right consistency, let it knead in the machine for a few minutes. If you are in a hurry, you could begin extruding immediately, but it’s better to let it rest in the machine for 10 minutes for ideal hydration.
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