← All recipes

🍝 Buckwheat noodles with vegetables and parmesan

918 kcal · 30 min · 4 servings

Ingredients

• 250 g firm-boiling potatoes
• 250 g carrots
• 400 g savoy cabbage
• 200 ml vegetable broth
• 1 onion
• 2 cloves garlic
• 3 tbsp butter
• 1 tbsp olive oil
• salt
• pepper (from the mill)
• 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. Put the buckwheat flour, 100 grams of wheat flour, and half a teaspoon of salt into a bowl.
2. 2. Add two eggs, one tablespoon of olive oil, and 1 to 2 tablespoons of lukewarm water.
3. 3. Knead the ingredients into a smooth dough.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball in cling film.
6. 6. Let the dough rest for one hour.
7. 7. Wash, peel, and chop the potatoes into coarse cubes.
8. 8. Wash, peel, and chop the carrots into coarse cubes.
9. 9. Wash the savoy cabbage.
10. 10. Remove the hard stems from the savoy cabbage.
11. 11. Cut the savoy cabbage leaves into strips.
12. 12. Peel the onion.
13. 13. Peel the garlic.
14. 14. Dice the onion finely.
15. 15. Dice the garlic finely.
16. 16. Dust the work surface with flour.
17. 17. Roll out the pasta dough very thinly.
18. 18. Cut the dough into ribbon noodles.
19. 19. Place the noodles on a floured cloth.
20. 20. Let the noodles dry for 15 minutes.
21. 21. Bring plenty of salted water to a boil.
22. 22. Add the potatoes and carrots to the water.
23. 23. Cook the vegetables for 7 minutes.
24. 24. Add the savoy cabbage to the water.
25. 25. Cook the savoy cabbage for another 3 minutes.
26. 26. Add the noodles to the water.
27. 27. Cook the noodles for about 5 minutes.
28. 28. Heat the butter and the olive oil in a pan.
29. 29. Fry the onions and garlic until light brown.
30. 30. Drain the noodles and vegetables.
31. 31. Fill the noodles and vegetables into four pre-warmed plates.
32. 32. Pour the brown onions and butter over the dish.
33. 33. Season with salt, pepper, and freshly ground nutmeg.
34. 34. Sprinkle the dish with freshly grated parmesan.

Nutrition per serving

• kcal: 918
• Protein: 40 g · Fett/Fat: 43 g · Carbs: 93 g