(Buckwheat Pasta)
In restaurants, chefs often serve blècs—also called bleons—with a sauce made from seasonal ingredients. For example, during several summertime visits, I tasted the pasta in a cream sauce with mushrooms and prosciutto, in a stew-like sauce of wild game and mushrooms, and with a simple mushroom sauce and cheese. Some locals maintain, however, that the dish is most authentic tossed solely with browned butter and smoked ricotta, as shown here. Cornmeal is often added to the butter for additional texture. If ricotta affumicata is not available, you may substitute ricotta salata.
3/4 cup all-purpose flour
3/4 cup buckwheat flour
1/2 teaspoon salt
2 eggs
2 tablespoons butter, melted
1 tablespoon water, or as needed
• • •
1/2 cup (1 stick) butter
2 tablespoons finely ground cornmeal
1/2 cup grated ricotta affumicata
- In a medium bowl, combine the all-purpose flour, buckwheat flour, and salt. Mix in the eggs and 2 tablespoons melted butter. Add about 1 tablespoon water, a little at a time, until the dough forms a solid mass but is not sticky.
- Transfer the dough to a clean surface. Knead until the mixture becomes smooth and elastic, about 10 minutes. (If the dough is too dry or crumbly, lightly moisten your fingers with water during kneading until you reach the desired texture.) Cover with plastic wrap and let rest for 30 minutes.
- Working in batches, feed the dough through the rollers of a pasta machine until moderately thin (setting #5 on most machines). Cut the dough into 4- by 5-inch rectangles. Cut these diagonally to form triangles.
- Bring a large pot of lightly salted water to a boil over high heat. Add the pasta. Cook until just tender, about 3 minutes. Drain.
- Melt 1/2 cup butter in a large skillet over medium-low heat. Add the cornmeal. Cook and stir until the butter has browned, about 8–10 minutes. Remove from heat. Add the cooked pasta and toss to coat with butter. Serve topped with grated ricotta affumicata.
Serves 4 to 6.