The list of noodle ideas and flavors is long. It can feel dauntingly large. I often procrastinate, intimidated by the amount of work and the lack of a consuming audience. It’s a form of writer’s block, one where I create the plan and then choose not to put it into action because no one besides us will eat it. The “why bother?” sentiment tends to scream loudly in my ear. It is in these moments when I realize that in order to create, to get things done, to explore–it is necessary to silence that voice. It is the process and practice of making that allows us to improve, discover, and be delighted. Today I looked at the flavor list in our American Noodles outline and picked a few to begin working on. The first was green curry. I started with a prepared green curry paste and mixed it with some water to make a flavorful liquid to hydrate pasta. I strained the mixture in order to remove any solids that could clog the pasta die. I mixed the green curry liquid with semolina in the pasta machine. I chose campanelle because I enjoy alliterations. I extruded the pasta and the campanelle curled into aromatic trumpets. I let the pasta air dry for half an hour before I put it into zip-top bags in the refrigerator, reserving it for cooking later.
The aroma of the curry is intense. The raw dough captures the essence of the flavor. The cooking will show that the infused flavor will stand up to the dilution of boiling and saucing. For a first version, we are on the right path. I believe it’s important to force myself to take the steps forward and not just think about where I want to go.
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