I don't think I've ever heard of anyone making a pulled noodle with cuttlefish ink, but it worked nicely. Bread flour, one egg, two small packets of cuttlefish ink and water to make a stiff dough. Kneaded half an hour or so, rolled out, oiled and cut into thick strips, rested for 5 hours. Then pulled and as you can see stuck to the counter top on the ends so they didn't spring back. Normally I throw them right in the water, but I wanted to dry these. I think they're stunning.
So how to cook them? I think in a roasting pan, they're about 6 feet long! Then maybe serve in dashi stock with mentaiko. We'll see.
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soup: Recipes, Techniques, Obsession is coming up next from University of Illinois Press!