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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Recipe Information
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)
Instructions
In a large mixing bowl, whisk together the buckwheat flour, tapioca starch (if using), and salt.
Make a well in the center of the flour mixture and add the eggs, water, and olive oil.
Using a fork, gradually incorporate the wet ingredients into the dry ingredients until a shaggy dough forms.
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.
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.
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.
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.
Cut the rolled dough into your preferred shape—such as fettuccine, tagliatelle, or spaghetti. Use a sharp knife or pasta cutter for even strips.
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.
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.
Drain the pasta and serve immediately with your favorite sauce or toppings. Enjoy your homemade buckwheat noodles!
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 2.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 112 mg | 9% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
