Buckwheat Noodles

Serves 3-4

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

Free from Dairy, Nuts
Vegetarian, Vegan, Wholemeal, Without crystal sugar

Ingredients

Change Quantities:
  • NOODLES
  • 400g Doves Farm Stoneground Wholemeal Buckwheat Flour
  • 4 eggs
  • flour for dusting
  • FOR COOKING
  • 2l water
  • ½ tsp salt
  • olive oil

Noodles

  1. Put the flour and eggs into a bowl and mix into a dough.
  2. Knead well for 5 minutes then cover and leave for 2 hours
  3. Cut the dough into golf ball sized pieces.
  4. Dust the pasta machine with flour and pass each dough piece through the widest, flat roller.
  5. Fold it in half and pass it through again. Repeat this step twice more. The dough will be a little crumbly the first few times but gather it up and pass it through the rollers until it starts to hold together.
  6. Process the remaining dough balls in the same way.
  7. Decrease the roller width a little and pass each sheet through that a couple of times.
  8. To make noodles pass the dough through thin slicing rollers or use a knife to cut the dough into strips.
  9. Transfer the raw noodles to a try and dust with flour.

For cooking

  1. Put the water and salt into a large saucepan and bring it to a rolling boil.
  2. Add the pasta and stir to ensure it is free flowing in the water.
  3. Cook for 8-12 minutes, depending upon the size and thickness of the pasta. Fresh pasta cooks more quickly than dry pasta.
  4. When cooked drain the pasta and drizzle with a little oil and soy sauce before serving.

Equipment

Pasta machine or rolling pin, large 2lt saucepan

Cooking time

8-12 minutes
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 Peter Ashby
11 Jan 2012
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.
By Dr Ella Johns
02 Jan 2010

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Ingredients

Change Quantities:
  • NOODLES
  • 400g Doves Farm Stoneground Wholemeal Buckwheat Flour
  • 4 eggs
  • flour for dusting
  • FOR COOKING
  • 2l water
  • ½ tsp salt
  • olive oil

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