I continue to crave the earthy, heady flavor and aroma of pumpernickel bread and its close cousin, marble rye. While we have taken a few steps in integrating their flavors into our dishes, the hot weather has caused a bit of a roadblock. Until today. In the summertime, Aki often makes me chilled noodles with shaved jalapeños, torn nori, scallion, and poached and chilled shrimp. These delicate noodles are both refreshing in their coolness and satisfying with their tastes and textures. It dawned on me as I daydreamed of pumpernickel and its flavors and these summer noodles that all I needed to do was make pumpernickel noodles. Now I am back in the kitchen working on pasta recipes which integrate all the flavors and nuances of pumpernickel in a thin, firm, and delicate noodle. When the weather cools down, I can foresee plenty of hot preparations with these pumpernickel noodles, from pumpernickel noodles with pastrami consommé and razor clams to slow-cooked sea trout with pumpernickel noodles and watercress ravigote. For now, I need to get the pasta dough right; otherwise, the ideas are merely left blowing in the wind.
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