I think a few people have experimented with a smoked noodle. Normally that means taking a pre-made cooked noodle and cold smoking it or using a smoke gun. I wanted the depth of flavor that comes from prolonged exposure to wood smoke. So these are fresh raw whole wheat grains smoked for a few hours over grape vine cuttings. I just used a standard red backyard smoker. I think the temperature got to about 200 degrees, not enough to burn them, though I was originally thinking of a farina di grano arso. This is just toasty and smokey. But not burnt.
The flour is SO deeply malty and smokey, but nothing acrid or burned. I'm surprised actually. I used a spice grinder, since this is a small test batch. Enough for a single serving. Mixed in a malted milk shake, I would swear it was just that. With smoke.
Easy to roll out and cut by hand. They behave like any whole wheat noodle. No egg, just water. Held together very nicely.
Finally some really smokey noodles. They were served cold like soba. With a soy and dashi stock mixture on the side for dipping. The umami is just intense.
If it weren't so hot out, I think a meat broth and some vegetables would round it out nicely. Maybe mushrooms too.
Tsuketsuyu - a cold dipping soup for summer. Made with dried shirataki
noodles, smoked Scottish salmon and cooked broccoli rabe. Black sesame seeds too. All goes
perfectly with the "soup" made of soy, sake, mirin and dashi stock.
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.THE LOST ART OF REAL COOKING with Rosanna Nafziger.
Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies.
THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger.
Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table.
Most recently: Noodle Soup. Forthcoming: Gelatin Past and Future.