Buckwheat flour adds a lovely nutty taste to this homemade pasta. A pasta machine will help make the pasta very thin but even in the absence of a a pasta machine - you can roll them out by hand and they still taste good.
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250g buckwheat flour
125g plain flour
2 large eggs, lightly beaten
125ml lukewarm milk
¼ teaspoon salt
Method Prep:45min › Cook:5min › Ready in:50min
Mix buckwheat flour, flour and salt in the bowl of an electric mixer. Mix beaten eggs and milk together in a smaller bowl; add to flour. Using the kneading attachment, mix to create a smooth elastic dough. If it appears to be dry, add an additional teaspoon of milk at a time.
Cover and set aside for 15 minutes. Roll the dough out as thinly as possible, or pass though a pasta machine. Cut into long strips by hand or by machine. Spread them out in a single layer on a dry tea towel. They will dry out rapidly but that's OK.
Bring salted water to the boil; add salt and a few drops of olive oil. Transfer pasta into the boiling water; reduce heat and simmer pasta until soft, about 5 minutes. Drain and serve with your favourite pasta sauce.