Buckwheat Pasta

I used pasta roller for my KitchenAid Mixer again and made this funny looking pasta. Not very strong in buckwheat taste, great with seafood.


Yield 4 serving

1 cup all-purpose flour + 1-2 tbsp. for dusting
1/4 cup buckwheat flour
1 large egg
1 tbsp. vegetable oil (I used light olive oil)
1/4 cup warm water
pinch of salt

Beat egg and salt, add buckwheat and all-purpose flours and knead well, adding water, by tablespoon, until form a dough ball. Wrap in plastic and let rest 30-60 minutes.

Dust a flat work space with some flour. Cut dough in two pieces. Roll out each piece with a rolling pin, then pass it through a pasta roller machine, using the thickest setting. Repeat 2-3 times. Than, pass through the pasta cutter (I used spaghetti cutter) or cut by hand in favorite shape.

Separate pasta strands and dust a little with flour. Let dry for 30 minutes before cooking.

Cook in boiled water about 5-7 minutes, drain, add some butter or olive oil and toss well.

1 serving is about 175 calories

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