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You are here: Home > Recipes > Buckwheat Noodles

Buckwheat Noodles

Doves Farm recipe

Our recipe

Popular in Asian cuisine buckwheat noodles are easy to make and freeze well.

Customer rating: CakeCakeCakeCakeCake 2 customer reviews

Servings

Unit of measurement

Ingredients

400 gBuckwheat Flour
4 Eggs
1 tbspOlive Oil
2 litresWater
½ tspSalt
1 Soy Sauce to taste

Method

  1. Mix the flour and eggs together to form a dough.  
  2. Knead well for 5 minutes then cover with film and leave for 2 hours.  
  3. Dust the pasta machine with flour and pass pieces of dough through the flat rollers.  
  4. Close up the rollers and pass the dough pieces through again. 
  5. Dust the rollers again and pass the dough pieces through the fine noodle rollers. 
  6. Lift the noodles onto a floured tray and dust with flour. 
  7. Put the water and salt in a large pan and bring to the boil. 
  8. Add the pasta and boil for 8/12 minutes until cooked. 
  9. Drain pasta and serve with soy sauce and olive oil.

Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:

Dietary status:
Without Dairy , Without Nuts, Without Soya, Wholegrain.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

2 Reviews
5 stars: 1
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (4.5/5)

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By Dr Peter Ashby

11 Jan 2012 | 09:51 GMT

Rating: CakeCakeCakeCakeCake

What do you do with the olive oil in the recipe? Makes ravioli possible, and tasty. Otherwise I agree with Dr Ella Johns, don't make it too thin. Though adding an extra egg yolk/100g might help.

Dear Dr Ashby, Thanks for pointing out that the oil was missing in the method - it is supposed to be stirred into the noodles at the end. Thanks, Doves Farm

By Dr Ella Johns

02 Jan 2011 | 17:25 GMT

Rating: CakeCakeCakeCakeCake

This is an excellent and very simple recipe. I make lasagne sheets from this dough and I prefer to use a wider noodle cut - produces a versatile and tasty "pasta".

A couple of notes:

1) you can make the dough and leave it covered and refridgerated overnight before making your noodles;

2) you can freeze at either the dough or noodle phase (defrost dough overnight in the fridge or until completely defrosted);

3) my pasta machine has settings 1-7 (thick to thin) I find that taking a non-glutenous pasta dough thinner than setting 5 results in the pasta disintergrating during cooking so I leave it a little thicker; and,

4) I find cooking the noodles for about 4 minutes is quite enough.

This is an excellent recipe - the resultant "pasta" can be substituted for normal pasta in any dish.

Five stars.