Thanks my love (finally used my xmas gift).
This rig was assembled from a standard 22 1/2" Weber kettle, a Thunderbelly stainless steel insert (don't even know the website for that anymore) and a SmokeDaddy (.com) cold smoking thingy. I smoked using some chips I had lying around (maybe mesquite?) for about 8 hrs. Ambient temp inside was low, only about 60°F. That little blue tube comes from an aquarium pump and blows smoke from the offset into the big chamber, it's all part of the SmokeDaddy.
See finished product.
Given a kid's zeal for noodles, I wanted to try to fit some more nutrition in by using chickpea flour (ground chickpeas, purchased at Mediterranean Food Imports for the locals). Beans have a little higher protein and about the same carb count as flour, although the carbs must be more complex and better nutritionally. BUT, they lack gluten, so the extensibility of a final dough is in question at high levels of bean flour. I took an arbitrary stab at 50:50 besan:unbleached white flour.
How were they? They held up to boiling water just fine, they were tougher than I thought. I boiled them like any other pasta, in salty water and served them with butter, oil and cheese. They had an interesting flavor, very good I thought. Tough noodle to get right. Need a lot of patience and no way would I hand roll these things. I think I'd make them again.
This simple search for a product named yeast brought me back to Lyon, France 20 years ago, my first time out of the country on business. Me and my little cue cards struggled to communicate the simplest of words. Back to La Plaza, after 3 employees and finally a little kid hanging out by the meat counter, we realized the translation for yeast (levure) and I was set in the right direction.
I couldn't find the product, but I already hit a jackpot, I got to discover a community I never knew existed in my back yard. While there, I got a bunch of beans including these killer spiced, roasted lima beans (reminded me of my expt with cannelini).