We finally have what I would consider a true pappardelle die for the machine. The noodle is about 25 mm/1 inch wide. The noodles extrude in silky ribbons. The combination of wheat gluten and baking soda in the base forms noodles with a snappy and silky texture. We use 0.25% of each based on the total dough weight. Now it’s time to have some fun with the flavoring. A pepperoni pappardelle would be fun, although the flavor may not translate from noggin to noodle. It is better to look at the sauce. Pepperoni braised duck would blend the idea and deliver the flavors. And we’re off.
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