Messisbugo's maccheroni alla Napoletana

This is a seriously strange noodle, with breadcrumbs, flour, rosewater, eggs and sugar. It dates to 1549. Very easy to roll out without gluten development, but also quite soft when cooked. Not al dente in the least. But its really the sugar that throws you off. Especially cooked in a rich duck broth, as I did. I'm cooking this dish at the NY Academy of Medicine for a festival October 17th. I hope people like it. I'm not so sure myself!

Peanut Noodle

After several botched attempts to use peanut butter or peanut flour, which I think overpowers all other flavors, I settled on dehydrated raw peanuts, ground and mixed with 50% wheat flour. Then made into a dough, pushed through a grater and dehydrated again.

Here they are in beef broth with shiitake browned in butter and spinach. Really a delicious combination and the peanut comes through very subtly. I would call the flavor leguminous.