As I cooked and edited this freak of nature, I kept going back and forth between thinking this was a giant waste of time, to actually thinking we may be on to something. I think the basic idea of using a denser semolina crepe as noodles is worth exploring further, but not until I hear what you all think.
By the way, some of you may be wondering why I didn’t mention what it tasted like during the video. I have no idea. It was pretty good – kind of like fried macaroni, only a bit softer and richer. I think I was just so confused by the whole exercise, it never occurred to me. Anyway, I hope some of you do some experimenting of your own, and together we can take this to the next level…or not. Enjoy!
Ingredients:
1 egg, beaten
1/2 cup milk
pinch of salt, and maybe sugar
1/2 cup semolina flour
2 teaspoon olive oil (not shown in video, but add it in)
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