We started with our base pasta dough recipe, which calls for 2000 grams of semolina and 600 grams of water. We subtracted 100 grams of semolina and added 126 grams of Coleman’s dry mustard in its place. We mixed the semolina and the mustard together in a bowl and poured it into the hopper of the machine. Then we slowly added the water, holding back 50 grams, to see how the hydration of the dough would be affected by the modifications. We ended up adding 20 of the reserved 50 grams of liquid to get the right texture. Inspired by the alliteration, we chose mafaldine as our shape. We are pairing the noodles with peppered salami meat sauce, so the combination of sauce and mustard-flavored noodles made deli-sense.
About the Author
