As we get ready for warmer weather, talk of BBQ keeps popping up. These conversations were the perfect spark to get us into action. We have discussed a desire to make BBQ noodles for some time, though we continued to procrastinate. The dinner at Elements with the buckwheat pasta further pushed us forward. It took a bit of time to fine-tune the dough, and the end result produced powerfully aromatic noodles with a sweet and intense BBQ flavor. Tonight the noodle is still in the raw, resting quietly in the background as its place in our repertoire is still to be decided.
About the Author
