For the dough:
- 500 g ‘00′ Antimo Caputo Chef’s Flour
- 5 g or 1 scant teaspoon Sodium Carbonate (baked baking soda)
- 200 g Room temperature Water
To serve (optional):
- 1/4 cup Kim’s Gourmet Spicy Peanut Sauce
- 1-2 teaspoons Lower Sodium Soy Sauce
- 1/2 Tablespoon Chile Crunch
- Cattleman’s Grill Everything Bagel Seasoning, for garnish
To make sodium carbonate:
- Spread 1/4 cup of baking soda (or more depending on how frequently this ingredient will be used) onto a baking sheet in a thin, even layer.
- Bake at 200℉ for one hour.
- Allow sodium carbonate to cool completely before storing in an airtight container.
To make the dough:
- Combine sodium carbonate into room temperature water until thoroughly dissolved.
- Set up the Ankarsrum Assistant Original Mixer with the plastic bowl with the single-wire whip attachments. Place 500 grams of ‘00′ Antimo Caputo Chef’s Flour into bowl.
- While the mixer is running on low speed, slowly add the water mixture and allow the dough to mix for two minutes, allowing the water to evenly disperse and become pebbly and clumpy in texture.
- To determine if the dough has enough hydration, take a handful of the clumps and press them together. The dough should stick together and hold its shape.
- Press clumps together tightly and wrap them in cling film or in an airtight container to rest for an hour or more. You can rest it in the fridge overnight, but be sure to remove the dough an hour or two prior to allow it to come up to room temperature before use.
To extrude the noodles:
- Set up the Ankarsrum Assistant Original Mixer on its side with the meat grinder attachment in combination with the spaghetti pasta disc (only available with the complete meat grinder attachment).
- Break the dough up into smaller pieces to feed into the extruder.
- Allow the mixer to run on low speed, while continually feeding small clumps of dough into the machine.
- If you are saving the noodles to cook at a later time, dust with a little extra flour and carefully wrap noodles into nests. Place into a plastic bag and hold in the fridge or freezer until ready for use.
- To cook the noodles, drop them in heavily salted boiling water for one and half minutes (more or less to desired texture). Make sure to give them a proper stir after they initially hit the water to help break them up and prevent them from clumping together.
- Once cooked, they are ready to dress. In the video, Chef Britt dresses her noodles with Kim’s Gourmet Spicy Peanut Sauce, soy sauce, Chile Crunch, and Cattleman’s Grill Everything Bagel Seasoning. However, these noodles can be dressed with any number of sauces, bathed in your favorite broth, and accompanied with grilled meats and vegetables! Enjoy.
- If you are planning on saving the noodles for cooking at another time, dust them with a little bit of extra flour to keep them from sticking. Wrap the noodles up in nests and place carefully into a ziploc bag or airtight container. Keep in the freezer until further use. To cook them from frozen, drop them in boiling water at a frozen state and cook for a minute or two longer to compensate for temperature.
(The Sauce; All Things Barbecue)