Rye Flour

Is there a secret to getting flavor out of rye flour? I tried to make noodles using 30% Bob's Red Mill dark rye flour and there was next to zero rye flavor. The texture was surprisingly good considering the addition of rye to my usual recipe but I wanted more of a rye bread flavor. I'm thinking some toasted and ground caraway is needed but I can't help but think I'm missing something with the rye flour.

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