Fresh buckwheat pasta

Fresh buckwheat pasta

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Fresh buckwheat pasta: recipes, variations, gluten-free version and all the information to make the most of buckwheat flour.

The pasta that we find on the market is made starting fromdurum wheat, however, when we do thefresh homemade pasta, we end up choosing the flour ofWheat. For this time we can vary and bring one to the tablefresh buckwheat pastain different versions.

If you think about it, there are many dishes that are simply obtained withwater and flour, it is in this context that the difference is made by the flour!Corn flour and watergive life toVenezuelan arepas, water and durum wheat flour give pasta, with water and soft wheat flour you can make wraps ... If you have doubts about the differences between the types of flour, I invite you to read the article:difference between durum wheat and soft wheat. With thebuckwheatyou can't get leavened products, so if you are going to do the buckwheat bread, know that it will have to almost necessarily be mixed with another flour.

Thebuckwheatdespite its name, it has nothing to do with wheat. Botanically it can be considered a distant relative of therhubarb, so, when we talk about the flour obtained from the grinding of buckwheat, we refer to agluten-free flour. There pasta prepared to start with the buckwheat flour is gluten free, so if theceliac diseaseis among the diners at your table, you will have "paste for his teeth“.

Gluten-free fresh buckwheat pasta, the recipe

To prepare the fresh homemade pasta you can mix thebuckwheat flourto one of the many gluten-free flours, being careful not to choose an excessively sticky one.

A combination that I personally recommend is the one with bean curd, bean curd is difficult to keep, so I advise you not to produce an excess of pasta if you cannot consume it closely. Do not underestimate the idea of ​​making ravioli with buckwheat flour and chestnut flour! If you like flavors I decided, you can also use just thebuckwheat flour, in this context pay attention to the choice of toppings. The recipe for gluten-free pasta involves the use of these ingredients:

  • 300 grams of buckwheat flour
  • 2 egg whites
  • 125 ml of water

Use eggs at room temperature. Place the flour in a bowl, pour the egg whites in the center and gradually add the water. Remember that a well-made dough does not stick to your fingers, so if you overdo it with water, add a little more flour. Mix the dough with your hands until it is homogeneous and very consistent. Knead the dough and, on a lightly floured surface, roll it out with a rolling pin to obtain the sheets. If you have a car forPullpasta, use that. Once the desired shape is obtained, the pasta is ready for cooking.

Fresh pasta with buckwheat, the recipe

There are several recipes for thefresh buckwheat pasta, all see different proportions and mixtures of buckwheat and soft wheat flour. Some arefresh egg pasta others see the addition of water or oil only. My advice is to experiment until you can find the right recipe for your palate!

Since the pasta process is always the same:

- the solid ingredients are arranged in a fountain
- gradually add the moist ingredients to the center
- knead until the mixture is compact and not moist
- the dough is rolled out and the desired shape is obtained

I recommend some recipes to make thehomemade buckwheat pasta with different proportions and ingredients.

Ingredients for 6 people:

  • 225 g of buckwheat flour
  • 375 g of flour type 0*
  • 6 eggs
  • 1 tablespoon of extra virgin olive oil
  • a pinch of salt

Reverse proportions to enhance the taste of buckwheat:

  • 300 g of buckwheat flour
  • 100 g of type 0 flour*
  • 4 eggs
  • 2 tablespoons of water

Fresh buckwheat pasta without eggs:

  • 400 g of buckwheat flour
  • 100 g of type 0 flour *
  • 200 ml of water for kneading

*Instead of type 0 flour you can use semolina (durum wheat flour) or if you really want something more refined and less callused, re-milled semolina.

Buckwheat pasta, pizzoccheri

The traditional recipe of the type buckwheat pastapizzoccheri, is available on the dedicated page:Homemade Pizzoccheri.

The machines for rolling out the dough

The dough can be rolled out by hand with a simple rolling pin, or, who wants to optimize time, can choose a machine for roll the dough manual or electric. Electric machines for rolling out the machine have prices starting from around 90 - 100 euros, a good machine for rolling out pasta by hand can be bought with an investment of 40 euros. I recommend purchasing the manual machine only if you intend to make tagliatelle, fettuccine or homemade spaghetti. After the preparation of the homemade pasta, this can be dried and stored for a long time as dried or frozen pasta and used at the moment as fresh pasta. Given the practicality of the machine, I do not recommend keeping it fresh pasta in the freezer, better make it at the moment and eat it fresh or let it air dry and eat it dry.

Among the various products offered on the market, we point out the pasta machine depicted in the photo above, it is amade in Italysince 1932. The version classic chrome(silver color), is offered at the promotional price of € 39.59 euros on Amazon with free shipping costs. The same object is offered by various shopping centers at a price of around 55 - 65 euros. For more information, I refer you to the official product page: Marcato Classic Atlas 150 Cromo Machine for making pasta at home.


It is clear, the secret to good pasta is flour. There are numerous types of flour and at home it is possible to self-produce excellent, fresh and fragrant blends. Therebuckwheat flourfreshly ground, for example, it has a completely different flavor to the classic buckwheat flours found on the market. The buckwheat flours that are found on the market often undergo a process ofdryingto lengthen its conservation, this step alters the original flavor of the buckwheat. To serve excellent pasta or exceptional pizzas, try to cherish the idea of ​​self-producing your flours. It is not difficult and all the tips can be found in my guide article:how to make flour at home. Making flour at home is even more useful for those suffering from intolerance to gluten but personally I recommend it to everyone, new flavors are rediscovered!

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