Alkaline pasta/Recipes

Alkaline noodles		Yields 2 to 3 servings
Ingredients   4 tablespoons (¼ cup) baking soda 1½ cups semolina flour—it can be made with other flours but is most successful with semolina 6½ to 10 tablespoons water
Preparation: Put a piece of aluminum foil on a baking pan or cookie sheet and spread the baking soda evenly in a thin layer across the foil. Bake for 1 hour in a 250-degree oven. Remove and let cool. Carefully scrape the resultant sodium carbonate into an air-tight container or jar and set aside. Dissolve 1 teaspoon of the sodium carbonate in 6½ tablespoons of water. Cover the remaining sodium carbonate tightly and store for future use. Put the flour into a food processor. Turn on the processor and slowly add the water. Process for about a minute until it forms a tight ball. Depending on the dryness of the flour and the humidity in your kitchen, you may have to add additional water in order for it to form a ball. Add the additional water 1 tablespoon at a time and process again.
Notes: This is from Harold McGee's column, The Curious Cook: Achieving a Distinct Flavor, Without Going to Extremes, in the New York Times Dining section of Wednesday, September 15, 2010. It can also be found at McGee's werbsite, The Curious Cook.
Categories: American cuisine, Sandwiches
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