- Ingredients -
1 cup all purpose flour
1 egg
1/4 cup sriracha sauce
1 tablespoon garlic powder
1 teaspoon wasabi powder
- Tools -
Roma by Weston Pasta Machine
Roma by Weston Bamboo Pasta Drying Rack
These umami noodles pack a punch and are perfect for your next Asian-inspired dish. We used them in our Venison Stir Fry and they made it truly extraordinary!
Pour your flour into a giant bowl or onto a cutting board in a large mound. Whisk together egg, sriracha sauce, garlic powder, and wasabi powder. Create a crater in the center of your flour mound and pour in the sriracha sauce mixture. Turn the flour into the liquid center until you have created a dough. Continue to knead it until it is a uniform and elastic dough. Cover it in plastic wrap and allow to rest for 30 minutes.
After 30 minutes, rip off a palm-sized chunk and flatten with your hands. Feed it into your
Roma Pasta Machine with the thickest setting set. Feed it through a few times to knead it thoroughly, then feed the sheet through, adjusting the setting as you go, until you have reached your desired thickness. We recommend the second to last setting.
Feed the sheet through the pasta cutter of your choice. We used the fettucine attachment on our Roma Manual Pasta Machine.
Repeat for the rest of your dough. Use the
Roma by Weston Drying Rack to hang your pasta until you are ready to boil it. When you're ready to boil the noodles, pour in a teaspoon or two of soy sauce instead of salt, and be sure to only boil them for 3-5 minutes (fresh noodles don't take that long).
