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!
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.
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.