More fun. Had a fair bit of buckwheat groats left over from the Nixt trials, so I thought I would try to make some buckwheat noodles. Originally I though I would just make soba noodles, but once I was able to get the flour so fine (another great use for LN2 made them so fragile, it came out like a fine powder.....like a OO flour). It's a fragile dough with no extras, but could probably benefit from some normal flour (or root starch or xanthan), but I was most impressed with the flavor. This is the type I would imagine serving in a mac and cheese. The nutty flavor of the noodle would work quite wel. My first test noodles, I just topped it with some butternut squash puree and spicy micro greens I grew this week.
