Buckwheat Pasta Recipe

Buckwheat Pasta Recipe Recipe

Buckwheat pasta is a healthy alternative to white flour pasta. The result is a bit denser and more chewy but paired with the right sauce, the taste is still very pleasant.

Don't be scared by the dark color, which comes from the husk. I didn't use 100% buckwheat flour; I mixed with all-purpose flour to soften the taste of the noodles. Give it a try!


Yields: 1 pound (4 servings)

¾ cup buckwheat flour
1¾ cups all-purpose flour
3 whole eggs, at room temperature
1 teaspoon granulated sugar (optional)
¼ teaspoon cayenne pepper (optional)
¾ teaspoon salt
1 tablespoon peanut oil


In a mixing bowl, beat the eggs with sugar (if used) until they're pale; the texture of the eggs will be thicker. Add cayenne pepper (if used). Note: You could also just lightly beat the eggs with a fork.

In a large mixing bowl, combine the buckwheat and 1¼ cups all-purpose flour (the remaining flour is for dusting the pasta so it doesn't stick). Add salt. Form a well and pour the egg mixture into the indentation. Form a dough ball and knead the dough until combined. Drizzle with peanut oil. Cover with a damp towel, place the bowl in a warm spot and let it rest for about 1 hour. 

Divide the dough into 3 portions. The dough should be neither too sticky nor too dry.  Dust a flat work space (or a board) with a generous amount of flour. Roll out each ball with a rolling pin, then pass it through a pasta roller machine, using the thickest setting. Dust the pasta sheet with a little flour on both sides to prevent it from sticking to the machine. Repeat 2-3 times. For the last time through, use setting "3" of the flat roller pasta attachment. Lastly, pass through the linguine cutter (or your favorite shape). If you're forming the noodles manually; simply roll out the dough about ⅛-inch thick. Dust the pasta sheet with all-purpose flour on both sides, fold it in 4 and cut the dough into ¼"-wide strips.

Keep the linguini strands separated and dusted with flour; let them air dry for at least 30 minutes before boiling them, hanging the pasta on long chopsticks over large, deep mixing bowls. 

Boil the pasta for 10-15 minutes. Drain, transfer to a mixing bowl, cover with your favorite sauce (I used an olive tomato sauce) and toss well.

Bon appétit!


I added a bit of sugar and cayenne pepper because the vegetarians in my family find the pasta a bit "eggy" tasting.

If the dough is too dry you could add a little water; I didn't.

You could use 100% buckwheat noodles but the texture ends up much denser.

Buckwheat Crepe Recipe with Picture
Buckwheat flour (farine de blé noir).

If the pasta is rolled very thin, it can be stored for up to a week (it doesn't store as well if it's thicker).

Published By: Jacqueline Pham on May 17, 2012.


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