We took our corn noodles for another spin. This time instead of a specific shape, we set about making rolls of corn noodles. This allows us to pick our direction from lasagna to extra wide pappardelle to hand-torn rags. And with a few modifications, we could have a fun hybrid tortilla.
Corn Noodles
– 1200 grams semolina flour
– 600 grams corn flour
– 200 grams instant masa
– 6.5 grams salt
– 6.5 grams baking soda
– 680 grams water
Put the semolina, corn flour, instant masa, salt, and baking soda into the pasta machine and mix to distribute in the hopper. With the machine running, drizzle the water into the machine. Mix the dough for 6-7 minutes. Check the consistency of the dough after four minutes. It should begin to resemble coarse streusel. Squeeze the dough together in your hand. Break the dough apart. If it breaks cleanly the dough has enough water. If it crumbles, add additional water in 20-gram increments. Once the dough is the right consistency, let it knead in the machine for a few minutes. If you are in a hurry, you could begin extruding immediately, but it’s better to let it rest in the machine for 10 minutes for ideal hydration.
About the Author
