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1
Combine the flours and salt in a food processor or mixer with a dough hook.
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2
Process briefly to blend.
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3
With the machine running, slowly add enough of the water along with the grappa so that the mixture forms a very stiff dough.
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4
Divide dough in thirds and cover with a lightly dampened cloth.
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5
Run a section of the dough through the widest setting of a pasta machine three or four times, until it comes out in a smooth sheet.
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6
Each time fold the dough in thirds before reinserting it in the machine.
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7
Then run the sheet of dough through successively finer settings, again folding it in thirds each time.
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8
Do not run the dough through the very finest setting.
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9
Place the finished sheet of dough, stretched out, on a clean cloth or paper towel.
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10
Repeat this step with the remaining portions of dough.
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11
Allow the sheets of dough to dry slightly.
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12
While they are still flexible, run them through the fettuccine cutter of the pasta machine or cut them into 1/2-inch-wide noodles across the width of the sheet of dough by hand.
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13
Dust finished noodles lightly with buckwheat flour to prevent them from sticking together and set them, loosely rolled, on a tray lined with paper towels or a clean cloth.
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14
Cook them while they are still soft or allow them to dry completely and store them for future use.
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15
You can speed up the drying by using a blow dryer on the cool setting.
