We gelatinized our What IiF flour. We whisked together 500 grams of water and 100 grams of What IiF flour. We put the mixture in a stainless steel bowl set in a pressure cooker with 2 inches of water. We cooked the mixture for 20 minutes and let the pressure dissipate naturally. Then we pureed the starch mixture and let it cool. When it was cold we proceeded to make pasta.
We combined 200 grams of the gelatinized starch and 200 grams of What IiF flour. We reserved the additional gelatinized starch for other applications. We kneaded the flour and starch mixture into a dough. Then we rolled logs and cut and shaped the dough into little ears. When we were done we made a quick butter and cheese sauce, spiked with black pepper. The doors are open for exploration.