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Buckwheat Pasta Recipe
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Buckwheat flour||1⁄4 Cup (4 tbs)|
|Corn oil||1 Tablespoon|
|Warm water||2 Tablespoon|
Serving size: Complete recipe
Calories 641 Calories from Fat 201
% Daily Value*
Total Fat 23 g35%
Saturated Fat 3.3 g16.4%
Trans Fat 0.1 g
Cholesterol 211.5 mg
Sodium 79.9 mg3.3%
Total Carbohydrates 94 g31.2%
Dietary Fiber 15.1 g60.3%
Sugars 1.6 g
Protein 24 g47.3%
Vitamin A 5% Vitamin C
Calcium 7.4% Iron 33.2%
*Based on a 2000 Calorie diet
Form a well in the center of the flour and place the egg in the well.
Carefully beat the egg with a fork, slowly incorporating the flour.
When the egg mixture gets too thick to beat with the fork, pour on the oil and begin to knead the dough.
Add enough water to make the dough smooth and shiny as you knead.
Continue kneading for about 10 minutes.
Divide the dough into two sections.
Let rest 15 minutes under an overturned bowl.
Roll out each section to a thickness of 1/16 inch or as thin as possible without tearing the dough.
Dust lightly with flour, then roll up dough, jelly-roll fashion, and cut noodles to desired width.
Unroll and cut noodles to desired length.