Buckwheat Pasta Noodles
Elevate your pasta game with these homemade Buckwheat Pasta Noodles, a wholesome and gluten-sensitive alternative bursting with rustic flavor and versatility. Made with nutty buckwheat flour, these noodles are enriched with a touch of tapioca starch for binding and a splash of olive oil to create a perfectly pliable dough. Whether rolled by hand or crafted with a pasta machine, they bring a delightful chewiness and earthy charm to your meals. Perfect for pairing with your favorite sauces, from creamy Alfredo to tangy tomato, these fresh noodles cook in just minutes, making them a quick, satisfying option for weeknight dinners. With simple ingredients and a hands-on technique, this recipe is a delicious journey into the art of homemade pasta-making!
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Ingredients
- 200 grams Buckwheat flour
- 50 grams Tapioca starch (optional, for binding)
- 2 large Eggs
- 20 milliliters Water
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 50 grams Buckwheat flour (extra for dusting)
Directions
Step 1
In a large mixing bowl, whisk together the buckwheat flour, tapioca starch (if using), and salt.
Step 2
Make a well in the center of the flour mixture and add the eggs, water, and olive oil.
Step 3
Using a fork, gradually incorporate the wet ingredients into the dry ingredients until a shaggy dough forms.
Step 4
Turn the dough out onto a clean, lightly floured surface and knead for 5-8 minutes until the dough is smooth and pliable. If the dough feels too dry, add a few drops of water while kneading. If it's too sticky, dust with a little more buckwheat flour.
Step 5
Form the dough into a smooth ball, cover it with plastic wrap or a damp kitchen towel, and let it rest at room temperature for 20-30 minutes.
Step 6
Divide the dough into two or three smaller portions for easier handling. Flatten one portion slightly and dust it with a bit of buckwheat flour.
Step 7
Using a rolling pin or a pasta machine, roll the dough out to your desired thickness. If using a pasta machine, start on the widest setting and gradually work down to the thinner settings. Dust the dough lightly with flour as needed to prevent sticking.
Step 8
Cut the rolled dough into your preferred shape—such as fettuccine, tagliatelle, or spaghetti. Use a sharp knife or pasta cutter for even strips.
Step 9
Dust the cut noodles with a little extra buckwheat flour to prevent them from sticking together while you work on the remaining portions of dough.
Step 10
Bring a large pot of salted water to a boil. Drop the pasta into the water and cook for 3-5 minutes or until tender. Fresh buckwheat pasta cooks faster than store-bought varieties.
Step 11
Drain the pasta and serve immediately with your favorite sauce or toppings. Enjoy your homemade buckwheat noodles!
Nutrition Facts
| Serving size | 440.3 grams (440.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1291 |
| Total Fat 31.90g | 41% |
| Saturated Fat 7.10g | 36% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 372mg | 124% |
| Sodium 2511mg | 109% |
| Total Carbohydrate 223.80g | 81% |
| Dietary Fiber 25.40g | 91% |
| Total Sugars 2.50g | |
| Protein 45.80g | 92% |
| Vitamin D 82IU | 410% |
| Calcium 112mg | 9% |
| Iron 8mg | 45% |
| Potassium 1352mg | 29% |
Source of Calories