Whole Wheat Noodles Sliced with a Pizza Cutter

Whole wheat pasta for dinner

In attempts to develop culinary processes, I often complicate things. A pause can often clarify the problem. I had an urge for noodles recently and also remembered seeing some silly device at Target and couldn't stop thinking about both of them. The device at Target was a 5 wheel roller that was supposed to mince herbs. The only thing I could hope to share with Bourdain is my fondness for a Chef's knife, its versatility made this herb shredder useless. BUT, maybe it'd be a slick noodle cutter.

I rolled about 250 grams of pasta dough (made from 135 g of a mixture of unbleached white, rye, wheat and spelt flours plus salt, 1.5 eggs, trace of olive oil and let the kneaded dough rest a day in the fridge). I split the dough in 3 golf ball size lumps, rolled it out kind of thin and tried this silly multi roll cutter. I thought I'd fly through these noodles being able to make 5 cuts instead of 1 with my trust pizza cutter.

Wasn't sharp enough, tough to cut. Then I realized using the Pizza cutter would take about a minute to cut noodles for all of us and using the 5 wheel roller would, if it worked, shave a big 40 seconds off the exercise. Dumb. The pizza cutter reigns supreme in noodle cutting. Unless you're making noodles for a hundred tables, it's pretty adequate.