Would it be weird ...
- ipsedixit Mar 15, 2010 04:02 PM
... to use Chinese hand-pulled noodles in an Italian pasta dish (e.g. Spaghetti Carbonara)?
Sometimes I'll make hand-pulled noodles and have the urge to make Italian pasta (as opposed to a Chinese inspired noodle dish).
I know I *can* do this ... but is there something intrinsically unique about Italian pasta that requires a certain kind of pasta -- i.e., one that is formed into sheets and extruded from a machine using semolina flour, eggs, etc.?
re: Father Kitchen
What he said! I think it really depends on what you're looking for from the dish. Will it taste exactly like the same dish made with Italian pasta -- probably not. Will it still taste good. Probably. Will it taste the way you want it to taste -- that's where your subjective judgment comes in. FWIW, I've used Asian noodles with Italian-style sauces and enjoyed them a lot.
Actually I think hand pulled noodles would work awesomely well. The surface texture should allow a great sauce pick up! I would experiment with cooking times as I think Hand pulled will cook and when you sauce, suck it up faster. GO for it! I wish I could taste test the experiment!
I used soba noodles for carbonara once after seeing Ming Tsai do it -- it was kind of neat, given the extra toothiness of the soba. Gave it an extra dimension, but it didn't wow the pants off me.