Buck Wheat Noodles
Serve with stir-fried Vegetables dressed with a simple dressing of lime, rice wine vinegar, coriander leaf, light soy sauce, light brown sugar and crushed peanuts.
Preparation time: 20 minutes+20 - 30 minutes resting time Quantity: Serves 4 Cooking time: 6 - 8 minutes
Ingredients
200g buckwheat flour
80g strong flour
2 large eggs
1/2 teaspoon salt
1 tablespoon milk
1 tablespoon water
Method
- Make a well in the flours and pour in the eggs, milk and water
- Mix by hand to form dough
- Turn out on to a floured surface
- Kneed for 5-10 minutes, till soft and pliable
- Rest for minimum 20 minutes
- Either use a pasta machine- to make the noodles or roll out by hand
- Rolling by hand = roll out on a floured surface till 1/4 inch thick, fold over and then over again- repeat 3 times- roll to 1/8 inch and cut in to long strips 1/4 inch wide- to make the noodles.
- Cooking – boil in salted boiling water for 6-8 minutes