Strascinati di Grano Saraceno with Roasted Vegetables

Ingredients

• 250g (8.8 oz) buckwheat flour 250g (8.8 oz) buckwheat flour
• 150g (5.3 oz) all-purpose flour 150g (5.3 oz) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 200ml (7 fl oz) warm water 200ml (7 fl oz) warm water
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 zucchini, sliced 2 zucchini, sliced
• 200g (7 oz) cherry tomatoes 200g (7 oz) cherry tomatoes
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 8g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the buckwheat flour, all-purpose flour, and salt. Gradually add warm water and knead until a smooth dough forms. Let the dough rest for 30 minutes.
2. 2.
   Preheat the oven to 200°C (400°F). Place the sliced bell peppers, zucchini, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with dried oregano, dried thyme, salt, and pepper. Toss to coat the vegetables evenly.
3. 3.
   Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
4. 4.
   Meanwhile, divide the rested dough into small portions. Roll each portion into a thin rope and cut it into small pieces, about 2 cm (0.8 inches) long.
5. 5.
   Bring a large pot of salted water to a boil. Cook the buckwheat pasta in the boiling water for 2-3 minutes or until they float to the surface. Drain the pasta.
6. 6.
   In a large serving dish, combine the cooked buckwheat pasta and the roasted vegetables. Toss gently to mix.
7. 7.
   Serve the Strascinati di Grano Saraceno with Roasted Vegetables warm, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Buckwheat flour — Ensure you are using pure buckwheat flour, as some brands may mix it with wheat flour. Adjust the amount of water added to the dough if needed, as different flours may absorb water differently.

Tips & Tricks

• To add a touch of freshness, sprinkle some lemon zest over the dish before serving.
• Experiment with different roasted vegetables like eggplant or mushrooms for added variety.
• For a creamier texture, drizzle some extra virgin olive oil over the finished dish.
• If you prefer a spicier flavor, add a pinch of red pepper flakes to the roasted vegetables.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat gently in a pan or microwave.

Serving advice

Serve the Strascinati di Grano Saraceno with Roasted Vegetables as a main course accompanied by a fresh green salad. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Arrange the buckwheat pasta and roasted vegetables on a large platter, allowing the vibrant colors to shine through. Garnish with fresh herbs, such as basil or parsley, for an added touch of elegance.