Thought of this when I was reading the Grains, Pasta and Pulses book in the Time Life series. The poppy seeds will be incorporated in the dough and rolled out. Either leave the pasta in sheets or cut into wide noodles.
Toss in an emulsified lemon butter sauce. Simple but I think it may work because lemon and poppy seeds are always good together.
The only problem I see is the poppy seeds in the dough. Would it tear the dough as its being rolled out? Or would the pressure from the rollers crush the poppy seeds and cause unsightly grey streaks through the dough?
I guess there's only one way to find it.
For the sauce, I am thinking it will be like a lighter version of a buerre blanc maybe.
No comments:
Post a Comment