These noodles are made with flour, semolina, and salt cod stock. The salt cod stock is interesting because it utilizes the aromatic poaching liquid from preparing the salt cod, along with the trimmings and small bits that are often discarded and overlooked in salt cod preparations. The intensely flavored broth contributes to a balanced and full-flavored noodle. In our explorations in noodle making, we have found that our flavored noodles, fresh from the extruder, are not fully balanced. In working with aromatic and flavored noodles, we have found that allowing them to mature for a day in the refrigerator allows their flavors to bloom and develop. These salt cod noodles were no exception.
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