Pasta
Puta (Buckwheat Noodles)
- Preparation time
- 30 min
- Servings
- 4 servings
Ingredients
- Farine de sarrasin — to buy300 g (10 oz) buckwheat flour
- Water — to buy150 ml (2/3 cup) water
- White cabbage — to buy150 g (5 oz) white cabbage, finely shredded
- Carrot — to buy1 carrot, cut into fine julienne
- Spring onion — to buy2 spring onions, thinly sliced
- Red chili — to buy2 red chilies, thinly sliced
- Garlic — to buy2 garlic cloves, crushed
- Olive oil — to buy2 tbsp oil
- Salt — to buy1 pinch salt
Preparation
Make the noodle dough: mix the buckwheat flour with the water and a pinch of salt until you get a firm, smooth dough.
Knead for 5 minutes, then let it rest for 10 minutes under a cloth to relax the dough slightly, which is more crumbly than wheat dough.
Roll the dough out thinly (2-3 mm) and cut fine noodles with a knife or pasta machine.
Traditionally, puta noodles are pressed through a wooden press straight into boiling water; failing that, drop the cut noodles into a large pot of boiling salted water for 3-4 minutes until tender.
Drain the noodles, reserving a little of the cooking water, and set aside.
In a wok, heat the oil over high heat, stir-fry the garlic for 30 seconds, then add the cabbage, carrot and chilies, and stir-fry for 3-4 minutes until the vegetables are tender but still crunchy.
Add the cooked noodles to the wok with a little reserved cooking water, and toss for 2 minutes over high heat to coat well.
Sprinkle with sliced spring onions and serve immediately, hot.