Buckwheat Pasta
I love traditional pasta, but unfortunately my microbiome doesn’t. I’ve come up with a lovely recipe that keeps us both very happy. It can be used to make all types of pastas, from pappardelle and fettuccine to agnolotti. The beauty of buckwheat is that, contrary to its name, it’s actually wheat- and gluten-free, making it the perfect pasta alternative for sensitive tummies. It is also an excellent, plant-based source of protein and fibre, and according to recent research may increase the activity of our antioxidant pathways, reducing both oxidative stress and inflammation in the body. Psyllium husk can be harsh on the digestive tract for some, while for others it helps keep things regular. I use it in small amounts (it’s allowed on a low-FODMAP diet); here, it acts as a helpful binding agent.
Ingredients 7
Pasta
125 ml water
1 1⁄2 tbsp psyllium husk
2 free-range eggs, organic, lightly beaten
1 tbsp extra-virgin olive oil, plus extra for drizzling
225 g buckwheat flour
90 g arrowroot
1⁄2 tsp sea salt
Dusting Flour
35 g buckwheat flour
2 tbsp arrowroot
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Method 7
To make the dusting flour, combine the and in a small bowl and set aside.
To make the pasta, combine the and in a small bowl. Set aside for 3 minutes to thicken into a gel-like liquid. Add the and and whisk to combine.
In a medium bowl, whisk the , and . Add the and stir to form a rough dough. Turn it out onto a clean bench and knead for 5 minutes, or until smooth. Shape the dough into a rectangle, wrap in plastic wrap and refrigerate for 15 minutes.
Cover a clean bench with the . Separate the dough into quarters. Roll out, one at a time, very thinly, into 30 cm × 20 cm (12 in × 8 in) rectangles, dusting with the dusting flour as necessary to prevent sticking. Keep the remaining dough covered to prevent drying out.
For fettuccine, cut lengthways into 1 cm (1⁄2 in) thick strips. For pappardelle, cut lengthways into 2 cm (3⁄4 in) thick strips. For agnolotti, use a 10 cm (4 in) round cookie cutter to stamp out discs.
To cook the , bring a large saucepan of to the boil. Add the pasta, stirring once or twice, for 3–4 minutes, or until al dente and just tender.
Drain and drizzle the with , tossing to coat and to prevent sticking or clumping. Eat immediately.
The Beauty Chef's tips
Gluten Free, Dairy Free, Vegetarian, Low FODMAP
