Buckwheat pasta *

Buckwheat pasta *
Buckwheat pasta *

It’s pasta making time again 🙂 And today I’m working with buckwheat, one of my favourite gluten free flours! Buckwheat is quite easy to find in France (that’s why I love it so much) it’s really nutritious and healthy but it can be quite compact, so you need to have a very thin pasta sheet to make nice ravioli (or any shape you like).

Ingredients: (serves 4 persons)

  • 150g of buckwheat flour
  • 50g of corn starch
  • 1 tbsp of corn flour
  • 2 tbsp of xanthan gum
  • 1/4 tsp of sea salt
  • 3 eggs
  • 1tbsp of olive oil

Preparation: 40 minutes

Cooking: 15 minutes (for ravioli)


  1. In a large bowl mix the flours, the starch and the xanthan gum.
  2. Add the salt and the eggs one by one while mixing with your hands.
  3. Add the olive oil before forming a ball.
  4. When you can make a bowl with your dough roll it out on a surface sprinkled with buckwheat flour.
  5. Use a pasta machine if you have one to create a very thin dough (start with the thickest level and work your way to the thinest).
  6. Or use arm strength and a wooden rolling pin.
  7. Shape the pasta to your liking (for ravioli cut regular squares about 5×5 maximum).

Last tip: Take into consideration that the pasta will thicken when boiled, therefore try not to make them too big.

Buckwheat pasta *
Buckwheat pasta *

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