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Buckwheat Noodle Pasta

Popular in Asian cuisine these buckwheat noodles are made with egg in the same way you would make buckwheat pasta. This recipe will make two small portions of noodles or one large one.  To serve more people, increase the flour and egg quantity.

Free from Dairy, Nuts
Vegetarian, Without crystal sugar

Ingredients

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Buckwheat Noodle Dough

  1. Put the flour into a mixing bowl and make a depression in the middle.
  2. Break the egg into the middle of the flour and beat with a spoon, allowing a little flour to be incorporated.
  3. Continue stirring the egg as the flour mixes in, eventually forming a dough.
  4. Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
  5. Cover and leave the dough to rest for 15 minutes.

Noodles Made with a Rolling Pin

  1. Sprinkle flour over the table and rolling pin.
  2. Cut the pasta into four pieces and roll each piece into a rectangle, turning it over regularly and dusting lightly with flour.
  3. Continue rolling the dough until it is the thickness of a paper clip.
  4. To make the noodles cut the dough into 1mm strips.
  5. Dust the uncooked noodles with flour to stop it sticking and lay it out, or hang it over the edge of a tall saucepan, for an hour to dry.
  6. Uncooked noodles can be chilled for up to 24 hours before using.
  7. Repeat with the all the pieces of dough.

Buckwheat Pasta Made Using a Pasta Machine

  1. Dust the pasta machine and the table liberally with flour.
  2. Cut the dough into the same number of pieces as the number of eggs used.
  3. Flatten each piece of dough and pass it through the wide, flat roller of a pasta machine to make a rectangle.
  4. Fold the rectangle in half and pass it through the roller again. Fold the pasta in half and pass it through the roller two more times, folding in half after each pass. Try to keep the pasta dough rectangular.
  5. Lay the pasta on the table and cut each piece into 4 small rectangular pieces.
  6. Decrease the roller width 3 or 4 notches and pass the smaller rectangles through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour and lay the rectangles on a floured table.
  7. Reduce the roller width again and roll each pasta sheet into a thinner rectangle.
  8. To make noodles or tagliatelle, pass the pasta sheet through the slicing rollers or using a knife, cut the dough into thin strips.
  9. Dust the uncooked pasta with flour to stop it sticking and lay it out, or hang long pasta over the edge of a tall saucepan, for an hour to dry.
  10. Uncooked pasta can be chilled for up to 24 hours before using.
  11. Repeat with all the pieces of dough.

To Cook Fresh Noodles

  1. Put the water and salt into a large saucepan and bring it to a rolling boil.
  2. Add the noodles and stir to ensure it is free flowing in the water.
  3. Cook for 3-15 minutes, depending upon the size and thickness of the noodle.
  4. To test if the noodles are cooked, carefully remove one from the pan, cut it with the side of a fork and if it resists, continue cooking, repeating the fork test every minute.
  5. When cooked drain the noodles, and serve immediately.

Equipment

pasta machine or rolling pin, large 2lt saucepan and mixing bowl

Cooking time

3-15 minutes
Tried this for the second time last night and it works really well and has a nice taste. I like my pasta well cooked so left it for ten minutes. I use the small noodle on my pasta machine and it stays together really well.
By Maureen
02 Jul 2017
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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