Buckwheat Pasta

Fresh pasta with buckwheat flour has a depth of flavor that store-bought noodles simply cannot match.

A blend of durum semolina and buckwheat flour creates a dough with earthy, nutty notes and a slightly darker color. The semolina provides the structure and chew while the buckwheat brings its signature toasty character.

This recipe is designed for a pasta extruder, but you can roll it by hand or with a pasta roller just as easily. The result is somewhere between Italian pizzoccheri and Japanese soba in spirit.

Kitchen Tips

• Stick to the ratio of mostly semolina with a smaller proportion of buckwheat. Too much buckwheat makes the dough fragile and hard to work with since it has no gluten.
• If using a real egg instead of egg substitute, one large egg works as a direct swap.
• Dust extruded or rolled pasta generously with semolina to prevent sticking. Buckwheat pasta is tackier than regular fresh pasta.
• Toss with browned butter and sage, or a hearty ragù. The earthy flavor of buckwheat loves rich, savory sauces.