Black Pepper Buckwheat Pasta
very good. and very good for you
B is for Superfood! Buckwheat contains flavanoids that have been shown to thwart cancer, it helps prevent blood clotting, it contains high amounts of protein, it contains super amounts of “B” vitamins and it is digested very slowly thus contributing greatly to stabilising blood sugar levels.
It is also gluten free which here is a slight problem because we need that high protein gluten and elasticity. I made a 1:2 mix which also gave a nice flavour (buckwheat and I was using a wholegrain flour with a very strong flavour) tends to have a pronounced nutty flavour. In actual fact its not a grain at all..its a seed…and strangely, its related to the rhubarb family.
The black pepper delivers a great kick – omit if you are not sure.
Ingredients – for four people
- 200g durum wheat flour
- 100g wholemeal buckwheat flour
- 3 eggs
- semolina for rolling out and cutting
- 1 tablespoon of black peppercorns roughly crushed
Mix all ingredients together adding a little more flour or extra beaten whole egg as needed to ensure the correct elasticity. My flour was very wholemeal so I needed to add a little bit of extra egg.
Knead it really vigorously or, like me, let your food mixer take care of the hard work, on high speed with the dough hook. I let mine go to work for approximately 8 minutes.
Then I gently folded/rolled the sheets to make cutting into ribbons easier and I cut carefully taking care not to press the roll down too much. I wanted quite thick chunky ribbons. They unfurled nicely. I let them dry out for about an hour before using them