Saturday, February 18, 2012

Buckwheat pasta

  • 2 3/4 cups whole wheat flour
  • 3/4 cup buckwheat flour
  • 3/4 cup cold water
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt

Mix the flours and salt in a bowl and make a well in the middle. Pour the water and olive oil in the well. Stir with a fork.  Turn the dough out onto a floured surface and knead until smooth, 5 minutes.Wrap in plastic wrap and let rest at room temperature, about 30 minutes.  Cut the dough into 6 pieces.  Roll out each piece into a 12-by- 18-inch rectangle on a floured surface (about 18-inch thick).  Cut crosswise into 1/2-inch-wide strips, then cut the strips in half. Toss the pasta with flour on a baking sheet. Repeat with the remaining dough. 

This made enough for three meals for our family of five.  I used the pasta to make pizzocheri.  I will post that recipe soon.  

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