Pasta has the image of Italy, but Japanese "local pasta" is a bit different! I would like to introduce the "olive pasta" made in Shodoshima, Kagawa prefecture, which has a new sensation of deliciousness.
A pasta made by blending durum flour with wheat flour from Kagawa prefecture, olive oil, and salt, using the same "hand-rolled manufacturing method" as somen noodles from Shodoshima. It is flat and has irregularities on the surface, and the sauce is often entwined with this shape.
After boiling water in a pot, just boil it for 3 to 5 minutes without adding salt. I tried to finish it in Japanese style with mentaiko and butter.
The noodles have a chewy texture that is different from ordinary pasta, and have an image that is between udon and fresh pasta. The noodles themselves have a strong claim of flavor and aroma, and I am very satisfied with the response.
It is recommended that you boil it for 3 to 5 minutes and pull it up to your liking. Personally, 4 minutes was a good feeling.
It's hard to spread, so it seems to go well with vongole and soup pasta. As a slightly unusual pasta, it may be a good gift for those who like cooking. I bought it from Amazon.co.jp and the price was 450 yen (tax included) per bag.