Alkaline Semolina Noodles

Preparation

1. Step 1

   Place the baking soda on a piece of foil and bake in a 250-degree toaster oven for 1 hour.

2. Step 2

   Put the flour in a food processor. Dissolve 1 teaspoon of the baked baking soda, taking care to avoid touching it, in 6½ tablespoons water. (Keep the rest tightly covered for another use.) Start the processor and slowly pour in the water-baking soda mixture. Process for about a minute until evenly mixed but still mostly granular. Remove the dough and press it together into a mass, then knead for a minute or two. If it does not come together, knead in a little more water, a teaspoon at a time. Wrap and let rest for an hour at room temperature, or overnight in the refrigerator.

3. Step 3

   Divide the dough into two pieces. Roll one piece out until slightly thicker than the widest roller setting on a pasta machine, about ⅜ inch. Pass the strip of dough through the pasta machine at its widest setting, then repeat at successively narrower settings until the dough is about 1/16- inch thick. Fit the narrow cutters onto the pasta machine and cut the dough into noodles. Repeat with the second piece of dough.

4. Step 4

   Bring a pot of unsalted water to a boil. Cook the noodles until al dente, 3 to 4 minutes. Transfer to a colander, rinse briefly with cold water, and drain. To highlight the eggy flavor of the noodles, toss with salt, vegetable oil, scallions and chili flakes to taste. For a more full-flavored dish, toss instead with sesame oil, soy sauce and chili-garlic paste, or your favorite condiments.