Few know that pasta originates from ancient China. After spreading throughout Asia, it’s said that Chinese noodles found their way to Italy around the 8th century. In this recipe, Japanese buckwheat noodles saddle up for a new twist on an Italian favourite. Enjoy it with a Sergio Leone film and call it a Soba Western.
White sauce: (6 to 7 servings)
- ¼ tsp (1 g) white pepper
- ½ cup (65 g) flour
- ¼ cup (50 g) unsalted butter
- 4 cups (950 ml) warm milk
- ⅛ tsp (1 g) ground cinnamon
- ½ tsp (3 g) salt
Heat and melt the butter in a separate pot. Sift in flour, stir for 2 minutes on medium heat. Add warm milk, stir on low heat for 10 minutes. Season with salt, white pepper, and ground cinnamon.
Soba noodles: (1 serving)
- 1 tbsp (7 g) white cheese, such as Parmesan or fontina
- 1 tbsp (15 ml) olive oil
- ½ cup (100 g) dry soba noodles
- 2 tsp (10 ml) white wine
- ½ cup (120 ml) unsalted broth
- ½ cup (120 ml) white sauce
- 1 sprig parsley
- 2-3 garden asparagus stalks
- 2 strips of raw bacon
- 5-6 fresh button mushrooms
- 2 dried mushrooms
- ½ medium-sized onion
- 2 cloves garlic
- ⅛ tsp (0.5 g) salt
- Cook soba in salted boiling water. Drain.
- Slice all the mushrooms. Mince the garlic and parsley. Dice the bacon and julienne the onion.
- Cut the asparagus into pieces and broil.
- Fry the onion in oil until soft and transparent. Fold in the remaining “B” ingredients.
- Add the broth on low heat.
- Place noodles in the broth; cook 1 minute on medium heat.
- Add the cheese, white sauce, and white wine. Simmer 1 minute.
- Plate with a sprinkle of cheese and black pepper.
- Garnish with parsley and asparagus.