Matcha Noodle
March 26th, 2010
Matcha or green tea powder looks magical and has a perfume that doesn’t smell like anything else. When it is growing, the leaves are covered from direct sunshine a few weeks before harvest, this causes the leaves to produce amino acid that makes the tea sweater with a deeper flavor.
We are working on a noodle made with matcha combined with a mix of 00 flour and durum wheat. The matcha used is a reserve shizuoka. The dough is formed with the addition of egg and egg yolk. The result is a dough rich in protein, but soft with the 00 flour and elastic with the durum wheat. When it is freshly made it is extremely green and flavorful, then over the course the day some oxidation occurs. Some color also disappears while the noodle are cooking in water. We tested the dough a few times this week to get to the final result.
Now we just need to wait for some more green ingredients to arrive, like peas, ramps and fava beans, to finish the dish. The sauce, a combination of green onions, edamame, and green asparagus, reminds me of the flavor of green garlic – that punchiness that put all the components together.
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