Buckwheat Pasta Noodles
- Ready In:
- 1hr 1min
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2⁄3 cup all-purpose flour
- 1⁄3 cup buckwheat flour
- 1 large egg
- 1 teaspoon extra virgin olive oil
- 1 pinch salt
- 1 tablespoon water (approx)
directions
- Combine flours and salt in food processor and whiz to combine.
- Add egg and olive oil and whiz.
- With machine running, SLOWLY add water until ball forms.
- Turn dough onto lightly floured surface and knead for 10 minutes.
- Place in plastic and let rest for 30-60 minutes.
- Cut noodles according to your pasta machines instructions.
- (usually put on widest setting, smoosh a small chunk of dough in flour on both sides, fold in half and run through maching. Fold again and run through and repeat once more. Then proceed to next smaller setting, etc.) I do not recommend using the very smallest setting.
- Cut as fettucini noodles.
- Bring large pot of water with olive oil to a boil.
- Add 1 Tbls salt.
- Add noodles, stir and cover with lid.
- Once the water returns to a boil, cook for approx 1 minute.
- Drain in colander and enjoy!
Reviews
-
These are delicious, but then, being a buckwheat lover, I expected they would be. I didn't make these for serving with Pesto, rather as an addition to transform leftovers into a Chicken & Noodle & Vegetable soup. The family isn't home to try them, but being the Chef, I got to taste test. Ummm yummm!!! Thanks for the recipe Lisa!
-
I thought this made much better tasting noodles than the traditional egg-less soba noodles, but it really did need more water (almost a third cup total). Like many flour recipes, the condition of the flour really matters, as well as the ambient humidity. Weighing the flour instead of measuring can help. I also added a half teaspoon of salt instead of the "pinch" called for. Great recipe, just watch your dough for how much liquid to add.
Tweaks
-
I thought this made much better tasting noodles than the traditional egg-less soba noodles, but it really did need more water (almost a third cup total). Like many flour recipes, the condition of the flour really matters, as well as the ambient humidity. Weighing the flour instead of measuring can help. I also added a half teaspoon of salt instead of the "pinch" called for. Great recipe, just watch your dough for how much liquid to add.
RECIPE SUBMITTED BY
Lisa Pizza
Soquel (near Santa Cruz), CA
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