We are beginning to fine-tune the opening roster of noodles for v2 of American Noodles. We revisited our corn pasta today. I introduced black lime to the mix. The funky acidity added a bright definition to the headiness of the corn. The noodles are an excellent canvas for seafood, from sea urchin to smoked and dried scallops.
Corn and Black Lime Noodles
– 600 grams semolina flour
– 300 grams corn flour
– 100 grams instant masa
– 6 grams powdered black lime
– 3 grams salt
– 3 grams baking soda
– 340 grams water
Put the semolina, corn flour, instant masa, powdered black lime, salt, and baking soda into the pasta machine and mix to distribute in the hopper. 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.
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