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.
- 600 gm Brussels sprouts, trimmed, leaves separated, hearts torn
- 250 gm butter
- ¼ cup each rosemary and oregano
- 1 cup (loosely packed) sage leaves
- 4 garlic cloves, thinly shaved on a mandolin
- 2 anchovy fillets, torn
- Finely grated rind and juice of ½ lemon
- Finely grated parmesan, to serve
- 200 gm buckwheat flour
- 100 gm “00” flour
- 3 eggs
- 1For 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).
- 2Blanch Brussels sprouts until just tender (1-2 minutes for hearts, 30 seconds for leaves). Drain then set aside.
- 3Heat 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 .
Drink Suggestion: Full-bodied Italian white, such as fiano. Drink suggestion by Max Allen
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