Puta

Ingredients

Dough

• 500 gbuckwheat flour
• 100 gplain flour
• 1 tspsalt
• 350 mlhot water, approximately

To dress

• 4 tbspmustard oil
• 2 tbspsoy sauce, if wanted
• 1 tspground Sichuan pepper or timur
• salt

To finish

• 3spring onions, sliced
• 2dried red chillies, crushed
• ezay chilli relish

Equipment

• a wooden noodle press, or a potato ricer with a wide plate
• a large pot of boiling water

Note

• buckwheat has no gluten, which changes how the dough behaves

Directions

1. Mix the buckwheat flour, plain flour and salt in a bowl. Bring the water to a rolling boil. Pour most of it in while stirring with a spoon. Bring it together into a rough mass.
2. Let it cool just enough to handle. Kneading it is more about compacting than developing. Knead it in the bowl for five minutes. It should become smooth and dense. Add a spoonful more hot water if it is crumbling.
3. Add a little flour if it sticks to your hands. It should feel like firm modelling clay. Cover it with a damp cloth so it does not dry out. Setting up the pressing is what needs organising.
4. Bring a very large pot of water to a rolling boil first. Have everything ready, since this happens fast. Hold it over the boiling water. Press down steadily rather than in jerks. Cut them off with a knife once they are long enough. Work quickly so they do not clump together.
5. Stir the pot gently as they go in. Fresh buckwheat noodles cook in two or three minutes. Lift them out with a spider rather than pouring them into a colander.
6. Drain them briefly and put them straight into a warm bowl. Dressing them is done immediately. Pour the mustard oil over the hot noodles. Heat it first and let it cool if it smells harsh. Add soy sauce, ground pepper and salt.
7. Toss the noodles gently with tongs or chopsticks. Toss rather than stir, since they break easily. Scatter sliced spring onions and crushed dried chilli over. Serve ezay chilli relish alongside. Serving them is done hot and immediately.

Technique

• Use boiling water for the dough, since buckwheat has no gluten and needs gelatinised starch to bind.
• The noodles are pressed rather than rolled, because the dough will not stretch.
• Lift them out with a spider rather than pouring, as they break apart easily.

Substitutions

• A potato ricer with a wide-holed plate in place of a wooden press.
• Any neutral oil if mustard oil is unavailable, though the bite is lost.

Variations

• Tossed with fried dried chilli and cheese.
• Served in a broth rather than dressed dry.
• With walnut oil, which some households use.

History

Buckwheat noodles from Bumthang, where buckwheat grows better than rice; the dough is pressed fresh through a wooden noodle press.

Frequently asked questions

What is Puta?

Puta is a main from Bhutan: bumthang buckwheat noodles tossed in mustard oil. Buckwheat noodles from Bumthang, where buckwheat grows better than rice; the dough is pressed fresh through a wooden noodle press.

How long does Puta take to make?

Puta takes 40 min of preparation and 20 min of cooking. The recipe makes 4 servings. It is rated hard to make.

What can I substitute in Puta?

Yes, within limits. A potato ricer with a wide-holed plate in place of a wooden press. Any neutral oil if mustard oil is unavailable, though the bite is lost.

What is the most important thing to get right in Puta?

Bring a very large pot of water to a rolling boil first. Have everything ready, since this happens fast. Hold it over the boiling water. Press down steadily rather than in jerks. Cut them off with a knife once they are long enough. Work quickly so they do not clump together.