Noodles
Our Spicy Biang Biang Noodles are delicious! Bonus: they’re also fun and easy to make!
In March 2020, when covid hit Boston, we were determined to continue to support our PAGU team and our guests. One of our regular guests was celebrating a birthday in May 2020 and asked us to create a tasting menu takeout, packaged individually, so that he and his friends and family could enjoy it while also maintaining a safe distance. One of the dishes he requested was hand-pulled noodles, as noodles are a sign of longevity in Asian cultures.
Chef Tracy had always wanted to test her theory of hand-pulled noodle dough using a vacuum sealing machine, to shorten the dough resting period and this was the perfect opportunity. The ingredients for the dough are mixed on high speed in a large mixer until it passes the “window stage” (for those familiar with baking terms). It is then weighed and moved to an oiled bag, vacuum-sealed tightly to remove the air, and to hydrolyze the dough. The result is this elastic and extensible dough that has allowed us to serve tens of thousands of bowls since.
Since then we have offered this dough as a meal kit in our PAGU market.
We have also taken the show on the road and lectured at Harvard Science and Cooking about the Science of Hand-Pulled Noodles. See the Harvard lecture here on YouTube and the Powerpoint here.
We’re excited to now offer the dough in retailers like Formaggio Kitchen.
Other interesting ways we have prepared the dough/dish:
-Squid Ink Hand-Pulled Biang Biang Noodles with calamari, roasted cherry tomato, shiso
Other interesting reads:
To contact us about a workshop or class with hand-pulled noodles, please email team@gopagu.com.