We have brought our Meyer lemon charcoal to our pasta extruder. Yesterday, we created a charred lemon noodle dough, which we then extruded into three different shapes: bucatini, rigatoni, and amori. The addition of the baking soda in the dough creates a chewier noodle that also stands up to both the cooking and saucing while retaining their precise shapes. In the days before we added baking soda to our noodles, we had trouble with the bucatini collapsing on itself. That is no longer the case.
**Charred Lemon Noodles**
– 2000 grams semolina flour
– 35 grams sifted lemon charcoal
– 13 grams baking soda
– 600 grams (30%) water
– 1 gram lemon oil
Put the flour, charcoal, and baking soda into the pasta machine and mix to distribute in the hopper. Mix the water and lemon oil together. With the machine running, drizzle the 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.
About the Author
