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Saturday, July 1, 2017

Basic Buckwheat Pasta

Deb Lindsey for The Washington Post
Jun 17, 2015
These silky, wide ribbons of pasta are at once rustic and refined. At Centrolina, they are featured in a dish called Ceci e Tria, featuring fresh and cooked chickpeas.
You’ll need a pasta rolling machine. See the NOTE, below, for cooking directions.
Make Ahead: The pasta dough needs to rest in the refrigerator for 1 hour (before rolling). The cut, uncooked pasta can be covered and refrigerated for up to 1 day, but it is best when cooked and served within a few hours. 
Where to Buy: "00" flour is a soft Italian durum wheat flour, available at some grocery stores as well as Italian specialty markets. 
Tested size: 4-6 servings; makes 30 to 32 ounces

2 cups buckwheat flour
2 cups pasta flour (see headnote)
1/2 teaspoon kosher salt
2 large eggs
1 tablespoon olive oil
1 1/4 cups water
Semolina flour, for storing

Sift the buckwheat and 00 flours and the salt into a mound on a clean work surface. Use your hands to make a well at the center.
Combine the eggs and oil in the well; use a fork to lightly beat them, gradually incorporating flour from around the edges of the well. Gradually add the water; keep whisking with the fork to incorporate more flour. Once the mixture becomes too stiff to work with a fork, knead with both hands to form a dough that is no longer sticky.
Form into a ball; wrap in plastic wrap and refrigerate for 1 hour.
Divide the rested dough into 4 equal portions. Working with one portion at a time (and keeping the rest under plastic wrap), flatten it just enough to fit through the widest setting of the pasta rolling machine. Feed the dough through three or four times, folding and turning the pasta until it is smooth and uniformly wide. (You might wish to cut the sheet of dough in half for easier handling once it becomes long.)
Decrease the setting by one notch; feed one end of the pasta through. Repeat, decreasing the setting by one notch each time until you get to the penultimate notch. (The last setting is too thin.)
Sprinkle semolina flour evenly over the rimmed baking sheet.
Transfer the thin pasta to the baking sheet; cover with plastic wrap or a clean kitchen towel. Repeat with the remaining portions of dough.
Working with one sheet at a time (keeping the rest under cover), cut each one into 1-by-5-inch strips. Transfer to the baking sheet and cover with plastic wrap. Repeat with the remaining pasta sheets. (Scraps can be gathered and rerolled once; the resulting pasta may be slightly tougher.)
The pasta is ready to cook, or it can be refrigerated, covered, for up to 1 day.

NOTE: Bring a pot of generously salted water to a full boil over high heat. Shake off any semolina that may be sticking to the pasta; drop the pasta into the water. Once the water returns to a boil, cook for 1 minute. The pasta will float to the top. Drain and use right away.

Recipe Source
From Amy Brandwein, chef-owner of Centrolina Osteria and Market in CityCenterDC.
Tested by Bonnie S. Benwick.

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