600 gmBrussels sprouts, trimmed, leaves separated, hearts torn250 gmbutter¼ cup eachrosemary and oregano1 cup(loosely packed) sage leaves4garlic cloves, thinly shaved on a mandolin2anchovy fillets, tornFinelygrated rind and juice of ½ lemonFinelygrated parmesan, to serveBuckwheat pasta200 gmbuckwheat flour100 gm“00” flour3eggs
For buckwheat pasta, process ingredients and 2 tsp sea salt flakes in a food processor until a smooth dough forms, then turn onto a work surface and knead until dough comes together, adding more flour if necessary to prevent sticking. Wrap in plastic wrap and rest (20 minutes), Roll out dough to 2mm thick, cut into 6mm-wide strips and set aside on a tray dusted with flour. Cook pasta in a large saucepan of boiling salted water until al dente (3-4 minutes), then drain (reserve 60ml pasta water).
Blanch Brussels sprouts until just tender (1-2 minutes for hearts, 30 seconds for leaves). Drain then set aside.
Heat butter in a large frying pan over high heat until foaming and nut-brown, then add herbs, garlic and anchovies and stir until herbs are crisp and garlic is light golden (1-2 minutes). Add lemon rind and juice and Brussels sprouts and stir until wilted (1-2 minutes), then add pasta and enough pasta water to form a little sauce. Toss to combine. Serve hot scattered with parmesan.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.
Buckwheat flour varies greatly from brand to brand; some are more processed than others, producing dry or chewy pasta. For this recipe, we prefer to use SF Health Foods buckwheat flour. Buckwheat pasta needs to be rolled and cut soon after it’s made, so keep resting time minimal.