{"id":54,"date":"2008-03-10T14:17:00","date_gmt":"2008-03-10T14:17:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=54"},"modified":"2008-03-10T14:17:00","modified_gmt":"2008-03-10T14:17:00","slug":"buckwheat-fettucine","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2008\/03\/buckwheat-fettucine\/","title":{"rendered":"Buckwheat Fettucine"},"content":{"rendered":"

\"\"<\/a>I adore pasta. A simple food but one that is so satisfying. Fresh pasta is so much better than the dried kind too, and it’s really not hard to make. It is especially easy if you have a pasta rolling\/cutting machine to help you out (which I do). I had in mind to make a pasta last night and when I was rummaging through my pantry I saw a package of buckwheat flour that I had forgotten about. Perfect! Buckwheat pasta. I love Japanese soba noodles and thought I could use the flour in a more Italian inspired pasta. So, I made some fettucine. I made a rather soft dough using 1 cup of unbleached all purpose flour, 1\/2 cup of buckwheat flour, 1 tsp of salt and about 3\/4 cup of water. This was kneaded in my kitchenaid for about 5 minutes until it was nice and stretchy. I wrapped it in plastic wrap and let it sit for about an hour. I rolled it out using my pasta machine then ran it through the fettucine cutter to make long strands. I needed to use quite a bit of flour along the way as this was a pretty wet dough. I let this hang to dry for a while so it would be easier to handle. I have had problems before just piling up my pasta and coming back a few minutes later to find my nicely cut ribbons all stuck together in a big mass of dough. Hanging them helps to keep them from clumping together.<\/p>\n

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My fettucine was flavored with a creamy chicken, rosemary and pea sauce. I started by saut\u00e9ing cut up boneless chicken breast. This was removed and set aside to be added back at the end. I caramelized some onion in a pan and near the end added chopped garlic. The peas went in along with a few tbsp of chopped fresh rosemary and this was cooked for just a minute. About a cup of milk with 2 tbsp of flour whisked in was added to make a thickening cream sauce. It actually thickened too much. I used way too much flour I think. I’ll have to really cut it down next time. I did thin it out a bit with some of the pasta water, but it was still a little too thick and pasty in the end. Lessons learned! I threw in the chicken to reheat with the sauce. In went the freshly cooked pasta and a half cup of parmigiano reggiano. Overall it had a pretty good flavor. The texture of the pasta was very nice. Next time I have to make this the right way with cream and cheese to avoid the bland pasty sauce.<\/p>\n
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I adore pasta. A simple food but one that is so satisfying. Fresh pasta is so much better than the dried kind too, and it’s really not hard to make. It is especially easy if you have a pasta rolling\/cutting machine to help you out (which I do). I had in mind to make a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[38,89],"tags":[107],"class_list":{"0":"post-54","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-chicken","7":"category-pasta","8":"tag-buckwheat","9":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/54","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=54"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/54\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=54"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=54"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=54"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}