We used the machine, Die #6, and our basic semolina pasta recipe to make these delicate noodles. Once they were made, we cooked them and dressed them with yuzu kosho butter. Then we topped the twirls of noodles with mitsuba from our garden and Herdsman cheese. What is exciting about these noodles is that they are extremely delicate and still resilient. We now have a lighter form to carry flavors where we want a noodle without a heaviness. Next up is tweaking the dough to see how much flavor we can get into these fine threads.
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