Fresh pasta making in Brussels.
Materials: a good standard pasta making machine, handle-operated,with a block for cutting tagliatelle and square shaped spaghetti.
The standard pasta mix (1 egg + 100g of durum wheat) worked out fine but the ultimate challenge of the evening was something else: JAPANESE SOBA NOODLES.
Why?
1. They are made with buckwheat flour, which contains no gluten (we have anti-gluten friends).
2. Gluten makes things stick, it gives pasta elasticity. Therefore it is impossible to have the dough go through the cutting block.
3. Buckwheat noodles need to be cut by hand, which requires skill and a good knife.
We actually obtained some irregular shaped pizzoccheri, but they were wuite tasty!
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