Buckwheat Pasta 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.
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 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: on May 17, 2012.