- 8 servings
- 2 3/4 cups all-purpose flour, plus more for dusting
- 3/4 cup buckwheat flour
- 3 large eggs
- 3 tablespoons extra-virgin olive oil
Mix the flours in a bowl and make a well in the middle. Beat the eggs, olive oil and 6 tablespoons cold water in a measuring cup and pour into the well. Stir with a fork.
Cut the dough into 6 pieces; wrap 5 pieces in plastic. Roll out 1 piece into a 12-by- 18-inch rectangle on a floured surface (about 18-inch thick).
Turn the dough out onto a floured surface and knead until smooth, 5 minutes.Wrap in plastic wrap and let rest at room temperature, about 30 minutes.
Cut crosswise into 1/2-inch-wide strips, then cut the strips in half. Toss the pasta with flour on a baking sheet. Repeat with the remaining dough.
Photograph by Anna Williams
Recipe courtesy of Food Network Magazine