Homemade pasta with buckwheat flour and gluten-free rice flour, a recipe that closely resembles Valtellina pizzoccheri, healthy and full of flavor. Perfect for those following a gluten-free diet or for those who simply want to explore new flavors. This type of fresh pasta allows you to achieve a rustic texture that perfectly holds sauces, gravies and pesto.
It’s very simple to prepare, whether you use a stand mixer or decide to knead by hand, you can enjoy making various shapes like tagliatelle, maltagliati or fettuccine. Buckwheat is rich in protein and fiber, while rice flour is easily digestible, making this dish perfect that everyone will surely love!
See you at the next recipe and in the meantime, here’s a delicious idea: the buckwheat and jam cake!
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 284.31 (Kcal)
- Carbohydrates 54.80 (g) of which sugars 1.29 (g)
- Proteins 11.49 (g)
- Fat 4.05 (g) of which saturated 1.42 (g)of which unsaturated 2.26 (g)
- Fibers 5.22 (g)
- Sodium 333.23 (mg)
Indicative values for a portion of 102 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups buckwheat flour
- 2/3 cup rice flour
- 2 eggs
- 1 pinch salt
Tools: buckwheat flour and rice flour pasta
- Stand Mixer
- Wooden Board
- Bench Scraper
- Rolling Pin
Recipe: fresh pasta with buckwheat flour
You can knead by machine or by hand, I preferred using the mixer.
If you use the stand mixer pour into the bowl the buckwheat flour, the rice flour, the 2 eggs and a pinch of salt; place the dough hook and start the machine, first at low speed then gradually increase until you get a homogeneous mixture. When a ball forms that easily detaches from the bowl, the dough is ready (if necessary, add a bit of water).
If you prefer kneading by hand, first mix the two flours, then form a well on a wooden board, make a hole in the center and crack the eggs inside, add a pinch of salt, then use a fork to incorporate them into the flour and continue kneading by hand until you obtain a homogeneous dough (if the dough is too dry, add a tablespoon of water at a time).
When a ball forms that easily detaches from the bowl, the dough is ready (if it’s too dry, add a few tablespoons of water).
Transfer the dough to a wooden board, finish kneading it by hand and form a ball. If necessary, dust with rice flour to prevent sticking.
Wrap the dough ball with plastic wrap and let it rest for half an hour.
After resting, use a bench scraper to divide the dough into small parts.
With a rolling pin, roll out one ball of dough at a time to a thickness of about 1/8 inch, then use a knife to cut it into the desired shape (tagliatelle, pappardelle, etc.). Continue until the dough is finished.
I suggest being very careful when rolling and cutting the dough as it tends to crumble.
Once your tagliatelle are ready, you can proceed to cook them. Remember that being gluten-free pasta, it will cook faster than traditional pasta (about 5 minutes).
Dress it as you like with melted butter, tomato and basil sauce, or potato and mushroom cream. Enjoy your meal!
Storage and Tips
Storage: the already cut pasta can be stored at room temperature in a cool, dry place for 1-2 days, just keep it on a wooden board covered with a cloth. It tends to dry out quickly.
Tip: since this is a dough made from buckwheat flour and rice flour, it is not easy to roll out as it tends to break. For this reason, I recommend not using the pasta machine but rolling and cutting by hand.
FAQ (Questions and Answers)
What can I substitute for rice flour?
To maintain a gluten-free dough, you can substitute rice flour with tapioca flour.
Can I roll out the dough in one sheet?
Honestly, I encountered a lot of difficulty due to the dough breaking, so I recommend rolling out small sheets at a time.
