Buckwheat Noodles

Method

Mix buckwheat flour, plain flour and salt in a large bowl. Gradually add water whilst mixing with your fingers until a rough dough forms, adding more water if needed to achieve a stiff, workable consistency. Knead the dough for 5-8 minutes until smooth and elastic, then rest for 20 minutes covered. Divide the dough into four portions and roll each thinly on a floured surface to about 2mm thickness. Cut into thin noodle strips approximately 3-4mm wide and dust lightly with flour to prevent sticking. Bring a large pot of salted water to a rolling boil and cook the noodles for 4-5 minutes, stirring gently, until they float and are tender but still slightly firm. Drain well and toss with a little oil. Serve immediately with traditional Bhutanese accompaniments such as ema datshi or mushroom curry.