HOMEMADE PASTA WITH BUCKWHEAT FLOUR
400g buckwheat kernels
2 egg whites
125 ml water
STEP 1 - FLOUR
Set the Marga Mulino adjustment knob on 1 and fill half of the hopper with the buckwheat kernels. Turn the hand crank clockwise. The flour will start dropping into the plate you have previously placed under the Marga. After grinding all the kernels, set the adjustment knob to 0 and repeat grinding. Sieve the flour to separate the bran and weigh the flour you have obtained.
STEP 2 - THE DOUGH
Pour the buckwheat flour (300g) into a bowl; add the egg whites and the water in the middle. Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt! Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers. Remove the dough from the bowl and place it on a table, lightly dusted with flour. If necessary, keep on kneading the dough by hand and break it up into little pieces.
STEP 3 - THE PASTA
Insert a small piece of dough into the Regina hopper and turn the hand crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer. Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.