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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