As a whole, we love lemons and spice. Preserved lemon noodles are part of our repertoire. Preserving lemons with chili flakes and onions is another staple in our kitchen. Time and circumstance lead to the combination of all the ideas in a noodle form. We pureed the lacto-lemons rather than juicing them. We strained the liquid and adjusted its amount with water to allow for a 30 percent hydration of our noodles. Once the dough was mixed, we added 1 percent ground Fresno chilis to the mix. The result was a reddish-pink noodle with a bright, clean heat and a delicately rounded acidity. The noodles were a delightful improvement on our original exploits.
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