This is one of Vivienne's most requested recipes, because it i’s so versatile!  Vivienne and I were in Karachi having dinner at an outdoor  cafe.  The food prep is done in zan outdoor cafe.  The chef asked Vivienne to help.  They had so much fun that everyone in the cafe joined in, because of the excellent flavors.

 Serves 4

Cook time 5 minutes

INGREDIENTS

3/4 cup Himalayan Tartary Buckwheat Flour, plus1/4 cup for dusting and rolling

1/4 cup whole wheat flour or gluten-free flour blend. Vivienne and I preferAlmond Flour

3/8 cup - 1/2 cup water, filtered or spring water works great.

Kitchen Magic

Add the Himalayan Tartary Buckwheat Flour and whole wheat flour (gluten-free, if you choose) into a large bowl. Pour in the water a  1/8 cup at a time, while using your fingertips to incorporate with a pinching motion. Continue this process until a crumbly dough begins to form. If you can still see dry flour, then continue adding the water a tablespoon at a time – conversely, if the dough feels too wet, add more flour until you get a soft, workable dough. Turn the dough onto a clean work counter, and dust with more flour. Knead until the dough is smooth and holds together.

Divide the dough into two pieces and set one aside under a kitchen towel. Sprinkle some more flour and form the other piece of dough into a circle that is about ½ inch thick using your fingertips or palms of your hands. Sprinkle the top of the circle and a rolling pin with more flour. Carefully roll the dough with long, even strokes and gently tap the edges as you go to form a rectangle shape (it does not have to be perfect). Continue rolling until the rectangle is ¼ -⅛ inch thick. Keep sprinkling HTB flour as you go if the dough gets too stick.

prinkle a generous handful of HTB flour over the surface of the rectangle. Fold the dough over itself a third of the way, starting from the short side. Repeat with the opposite side of the dough. At this point, both short edges should meet in the center of the rectangle.

Time to cut the noodles. Place the rectangle with the long edge facing you. Place a ruler in front of the dough on the counter and cut thin strips about ¼ -⅛ inch wide. Dust the noodles with some more HTB flour to prevent sticking and form into small mounds and set aside.

To cook the noodles, bring a pot of salted water to a boil. Place a strainer in the sink and prepare a bowl of ice water. Lower the noodles into the boiling water and cook for 1 minute. Drain the noodles in the strainer and rinse under cold water to stop the cooking. Immediately dunk the noodles into the ice water, drain and serve and enjoy.

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