The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Weird SD Noodles for Strange Carbonara

dabrownman's picture

Weird SD Noodles for Strange Carbonara

Since Lucy and I didn’t die, or even get sick from our new wild and black rice starter we made last week we decoded to keep I around in the fridge for a while and see what we could do with this exotic culture.  Lucy said we need should make some SD noodles, something we haven’t done for a long time and it is too good not to do and so much better than most anything you can buy!


For sure, you won’t be able to buy Black Rice SD, spelt, Kamut, rye and wheat egg noodles – not even from Lucy who thinks that they should sell like hot cakes for Halloween along with the Black SD Bread she made that should have killed us😊  It turns out that folks have been making gluten free SD bread for a long time with brown rice SD starters and they are not dropping like flies.

We have the meat - Bacon, Sopresata, grilled chicken, smoked Italian sausage, smoked pepperoni .

This black rice starter is very active.  Even after a week in the fridge it doubled a single stage, bran levain in 4 hours on the window sill at 82 F.  The levain was 12 g of 100% black rice starter, 10 g of high extraction rye, 10g of wild and forbidden black rice flour and 30 g of bran sifted out from the home milled whole grains at 100% hydration.

Add the meat to the onion, grape tomato, and basil garlic

We added 130 g of high extraction 4 grain flour and used the Biscuit Method to get the levain evenly distributed before adding 1 egg to the starter.  It was so dry that we couldn’t get all the dry incorporated with a spoon so we added another egg.  This came out too wet for a pasta dough that has to have certain feel to it to make noodles, just like bread does.

Single serving - killer delicious!

In this case, it should feel bit like a 53% hydration, whole grain bagel dough but this one was too wet so we starter adding the wild and forbidden black rice flour and kneading it in the old fashioned way until it felt right and then kneaded for 10 minutes until smooth.

Grilled salmon dinner

We left it in a ball on the counter covered by a SS bowl kneading it every hour for 2.5 hours until it had risen 50% after the last kneading.  With no salt, high kitchen temperature and an active SD starter, it really took off after the 2nd hour on the bench.  We then oiled the SS bowl, kneaded the air out of it and chucked the dough into the fridge for a long 24 hour retard. 

There is Lucy's salad!

We let the dough warm up for an hour before dividing it into 4 ths to roll out as thin as we could for the thin noodles we wanted and to let them dry a bit on the counter uncovered.  They sure were weird looking so we decided to do a strange carbonara with them.  Bacon, grilled chicken, soprasata and pepperoni for the meats, a half cup each of Pecorino and Parmesan - the cheese  half in and half on the pasta with some grape tomatoes , green onion and basil to go along with the 2 eggs and a hlaf cup of pasta water to make everything silky.

Ham and cheese heirloom tomato and lettuce sandwidcor lunch with those killer Black rRce baguettes.

Weirdest Carbonara ever ….at least around here anyway😊  But tasty it was, in a weird sort of way!  Even the girls loved it despite its black appearance.

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not.a.crumb.left's picture

'Killer Black Rice baguettes' and your wife lets you still have that 'killer culture' in the fridge?

I am glad you are all well after that and poor Lucy has been busy in the house with all that fab cooking!   Kat

dabrownman's picture

hyperbole sense only!  The baguettes and the noodles were delicious.  Never had anything like either one.  I'm glad we didn't doe either but I din't let the girls try any until my taste tester, Lucy and I, lived for 48 hours:-)  Both were very dark looking though.  Sort of turns off eaters for sure. Perhaps white of brown rice starters would be more appealing.  If nothing else a new black starter for Halloween now is is =n the fridge doing who knows what to who or it.

Happy baking Salty

PalwithnoovenP's picture

I'm afraid it will change the texture. So, how was the texture? Is it the same just with the added flavor of SD.

I traced this black rice starter of yours from a series of your post and it turns out it was inspired by a starter from Japan. I have seen that amazing video a couple of months back while researching stuff about microbiology and food chemistry. :) I admire you for being brave and communicating the results with us. I wonder what microorganisms will be found if you send it to the lab for an analysis. We have this fermented rice batter that we steam into traditional rice cakes; you ground rice, mix it with water and sugar sometimes and let it ferment overnight until it almost flows out of its container. I'm not sure if it yeast is behind it; literature that I have read suggest that its leuconostoc and other gassy bacteria that is in action in that "fermentation". The  finished rice cake has a slightly sour fermented taste so there might be some LAB too.

To make the Japanese starter, I think you need precise temperature controls and koji which is a special mold that does not produce any toxin and breaks the rice starches down into simple sugars that the yeast and can use. The principle is the same in making rice wine and then to yeast water once you get past the conversion stage. Unlike fruits, grains have no available sugar to be used by the yeast that's why starches need to be converted first. If that's the case where does yeast in SD gets it sugar from the wheat? Perhaps from wheat's natural enzymes that break down starch?

I tried to make my own rice wine without koji before. I made my own starter using rice as substrate that was then inoculated with wild molds then dried. I know, crazy! Who knows what mycotoxins I might get exposed to. The final product looks and smells like rice wine though. If you have seen my homemade soy sauce post, the principle was the same just applied to beans. Yes, the soy sauce what made with wild molds including what looks like the highly virulent aflatoxin producer a. flavus.

If you can't get koji, maybe you can get away with Chinese yeast balls for making rice wine. I bet it will be closer to the Japanese starter. May this starter of yours continue to flourish as it is truly unique. Happy baking!

dabrownman's picture

got in the first 24 hours as likely it or something equally as nasty.  Most grains, not including including rice, have enzymes that help to break the protein bond in starches converting them to sugars that the wee beasties can eat.  Koji mold also secretes these enzymes. which is why iot is used for rice fementations  Of the 3 Koji molds yellow, the one that make sake, is temperature sensitive, it like high and humid best,  but black and white are much less temperature sensitive.  Originally Koji, like most things thought to be Japanese, was first cultivated and grown in China a few hundred years before it got to Japan 1500 yeas ago.  The great thing about Koji is that as it breaks down rice sugars it also creates umami by secreting glutamate!  That is why sake, soy sauce bean paste and other oriental ferments are so delicious.

I think just putting some malt in with the rice is all it would take to get the rice starches broken down into sugar if you can't get koji but koji must be found naturally somewhere around rice I would think.  It really took off when the other grain flours were added to it for the levain build.  I will have to see if I can get some koji groing somehow.

The texture of the noodles was the same since they were basically the same flour as regular noodles.  They did puff up  a bit but I rolled them really thin to compensate. 

Glad you like the post Job and happy baking

dabrownman's picture

some tome ago now, that I mashed with some chocolate malt and pale malt before fermenting because even the wild rice doesn't have any amylase enzymes in it.  The chocolate malt didn't either but I wanted it for flavor and color.   When my brother was in collage at GMIT in Flint Michigan he brought home a wild rice beer made in Minnesota where wild rice grows naturally.  Turns out WR beer is pretty popular in Minnesota  and also WR is the state's emblem as a result.  My notes said to mash it longer at both 140 F and 150 F to give the amylase from the pale malt time to get the rice starches broken down.

PalwithnoovenP's picture

Using a different ingredient with similar function for the same principle. What's the taste of "rice wine" made with malt? I wonder what would be the taste of beer made with koji. Breaking the starches of cooked rice down with malt might make it more similar to the Japanese starter. Good luck with your starters.

Elsie_iu's picture

without knowing it was made using black rice starter, I'd think that it's black sesame/ charcoal flavoured!

The black colour may drive somebody off but that's definitely not me :) It's an attractive colour for food in my opinion. I'm sure the Carbonara was amazing... if only I could have a taste...

Black rice pasta and bread will be on the menu on 31 October for sure!

dabrownman's picture

Strange Carbonara with weird noodles - not one noodle left.  My wife asked 'where's the sauce' and my daughter said 'none required'.  Fresh SD noodles are really great and usually it is the noodle that are supposed to be the star of the show but, the combination spicy meats really made a difference too and the cheeses topped it off.  Amazing how juts 2 eggs can make it all silky, slick and smooth.  Green peas, white tofu and grape tomatoes would really pop off the black grayish noodles for a fantastic,veggie noodle dish too!

Glad you liked the post Elsie and happy SD noodle and bread blackening!

Ru007's picture

I've ever seen sourdough noodles. I think they look great, even if they are bit weird! LOL! 

I totally missed your black rice baguette post, I'm just seeing it now! They look fantastic, even if potentially poisonous! Glad you didn't get sick :)

Happy baking Dab. 


dabrownman's picture

quick but with modern medicine it is almost impossible to die real quick as long as you you don't take a bullet to the head or drive off a very high cliff at 80 MPH on a rocket powered scooter or skate board.  There are lots of ways to die real slow, with old age being one of them that comes to mind.... while I have one.-)  Once I found out that people have been fermenting rice for thousands of years and only a few of them had been poisoned enough to die from it. I figured I was fairly safe with 1.5 billion Chinese still alive and noodling :-)  Especially after I didn't die after the baguettes!  The bread was also very nice once you push through the possibly dying part.  Make those SD noodles as thin as possible since they do rise as they proof and dry, plus they do grow thicker as they cook too - so rolling them double thin is best.  Just delicious though and well worth the hassle to make them for sure.

Glad you like the black ferments with rice and happy baking Ru.