Buckwheat Pasta with Brussels Sprouts and Leek
Australian Gourmet Traveller recipe for Buckwheat pasta with Brussels sprouts, Fontina and leek
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Cooking tools:
- Food processor
- Pasta machine
- Pastry wheel
- Plastic wrap
- Baking sheet
- Saucepan
- Skillet
- Stove
- Colander
- Potato masher
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 200 gm Dutch cream potatoes
- 40 gm butter, coarsely chopped
- 3 garlic cloves, thinly sliced
- 1 leek, white part only, thinly sliced
- 400 gm Brussels sprouts, shaved on a mandolin
- 8 sage leaves, torn
- 100 ml chicken stock
- 100 gm Fontina, coarsely grated
- To serve: finely grated parmesan
- Buckwheat pasta
- 200 gm buckwheat flour
- 100 gm plain flour, plus extra for dusting
- 3 eggs, lightly beaten
- 1 tbsp olive oil
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