Buckwheat Noodles with Vegetables and Parmesan

Ingredients

• 250 g firm potatoes
• 250 g carrots
• 400 g savoy cabbage
• 200 ml vegetable broth
• 1 onion
• 2 Garlic cloves
• 3 tbsp butter
• 1 tbsp Olive Oil
• Salt
• pepper (ground)
• freshly ground nutmeg
• 250 g freshly grated parmesan
• 100 g buckwheat flour
• 300 g wheat flour
• 4 eggs
• Salt
• 2 tbsp olive oil

Instructions

1. 1.

   Mix the buckwheat flour with 100 g wheat flour and 0.5 tsp salt in a bowl, add 2 eggs, 1 tbsp olive oil and a splash of lukewarm water (1-2 tbsp) and knead into a smooth dough. Knead the remaining wheat flour with the rest of the ingredients in another bowl as well.

2. 2.

   Shape both doughs into balls and wrap them in plastic wrap; let rest for 1 hour.

3. 3.

   Meanwhile wash, peel, and cube the potatoes and carrots. Wash the savoy cabbage, remove the core, and cut the leaves into strips. Peel and finely dice the onion and garlic.

4. 4.

   After resting, roll each dough very thin on a floured surface (or feed through a pasta machine) and cut into ribbon noodles. Let dry on a floured cloth for 15 minutes.

5. 5.

   Bring plenty of salted water to boil and add the potatoes and carrots. After 7 minutes add the cabbage and cook another 3 minutes. Then add the noodles and simmer about 5 minutes.

6. 6.

   In the meantime heat butter with olive oil in a pan and brown the onion and garlic until golden. Drain the noodles and vegetables, place on four preheated plates, pour over the browned onions and butter. Season with salt, pepper and freshly ground nutmeg, then sprinkle with grated parmesan.