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.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.