A favorite Hungarian dish of mine, this time with homemade buckwheat pasta and lots of delicious sweet and salty cabbage.
Servings: 2large portions
1cupbuckwheat flourplus a little more for rolling out the pasta
1/4 cup tapioca flour
1/4 cupsorghum flourcan be subbed for another gluten free flour
100mlor 1/4 plus 3 tbsp of waterapprox. add more or less if needed
2 to 3tbspmaple syrup
salt and black pepper
Make the psyllium gel by mixing the psyllium husk with the 3 tbsp of water, Let it sit for a few minutes.
Mix the flours and add the salt.
Add in the gel and 3/4 of the water. Start mixing with your hand and if it is too dry add a tbsp more. It should form a nice dough, not sticky. If too wet, add a little more flour. Kneed it into a ball.
Roll out the dough. I divided it into two parts. Roll it quite thin and slice it into squares. See video above on the how to.
Dust some extra flour between the squares to keep them from sticking to each other.
Slice the cabbage into very thin strips and soften it in a pan with a few tbsp of water. In about 5 to 7 minutes the cabbage will soften and it will also stick a little to the pan forming a brownish layer, NOT burned, so you have to keep an eye on it. Then I add some extra water to de-glaze the pan, this gives a delicious flavor to the cabbage.
Flavor with salt, black pepper and maple syrup.
Cook the pasta in two batches in salted boiling water for about 2 to 3 minutes, depending on the thickness of your pasta.
Scoop out the cooked pasta from the water and add it to the cabbage. Mix it in and season if needed.
Cook the pasta in batches. Once one batch is done, drain and immediately add to the hot prepared cabbage. Best if eaten immediately.