Alkaline noodles: 400g Flour 200ml Water 12 g Baked Soda*
Dissolve the Baked soda in half the water (warm) then add the other half (cold). Add the flour and knead for 5 minutes, it’s tough work rather like kneading a brick, wrap in cling-film, leave for 20 minutes at room temp. Knead for another 5 minutes, it’s a little less brick like but still damn hard work, re-wrap and place in the fridge for at least an hour. Cut into 5 portions and run through a pasta machine getting it down to the 2nd thinnest setting. Either slice by hand or run through the fine cutter.
Cook for 2–3 minutes in plenty of salted water and give a quick rinse in cold water once cooked.
Keeping it simple: Warm chicken, cavolo nero and red rice salad. Red rice bought to a boil and covered and reduced to a simmer, cooked until tender. Chicken poached in stock, then removed and roughly shredded. Cavolo nero chopped and put into a hot pot with a ladle of stock, covered and left to cook until tender. Fennel, red onion and celery diced. All tossed together with some salt, pepper, mustard, hot sauce and vinegar.
Home made ramen. Lucky Peach alkaline noodles, 13 minute egg (cooked at 75ºC), pickled ginger & daikon, nori, and a savoury bomb of flavour beef/bacon sauce*.
*Slow cooked: Chuck steak, bacon bones, bonito, anchovy sauce, ginger, garlic, fennel, chicken stock, salt, msg, pepper, chili, soy sauce, shiitake mushroom powder, rice wine vinegar. And other stuff I can’t remember, just as well I wrote it down somewhere!