I wanted smoked noodles. In the past, we have used smoked semolina enhanced with some liquid smoke blended with water to make smoked extruded noodles. Yesterday, I did not make the time to smoke our semolina. For my on-the-fly smoked bucatini, I doubled our liquid smoke. The end result was a heavily smoked, less nuanced noodle. It carried the flavor of smoke but was not as rounded as our smoked semolina-based noodles. We produced a flavorful noodle quickly. Fast was tasty, but it demonstrated that with some extra planning, we should chase delicious.
Smoked Bucatini on the Fly:
– 2000 grams smoked semolina
– 500 grams water
– 100 grams liquid smoke
– 10 grams salt
– 10 grams baking soda
Put the semolina, baking soda, and salt into the pasta machine and mix to distribute in the hopper. In a bowl, combine the water and the liquid smoke. With the machine running, drizzle the smoked 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.
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