We revisited emmer noodles today. We cut back the amount of emmer used in the dough to 30%. Originally, we tried 100% and then 50% emmer, but we needed to take it down another notch. It seems counterintuitive to use less of something to better appreciate the flavor. But then again, sometimes you need a little distance to appreciate the nuances. The reduced percentage of emmer highlights the intense wheat flavor without overpowering the texture of the noodles and the flavor of the sauce.
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