Look, there’s no shame in opening up a bag of pre-made pasta, throwing into a pot of boiling water, and letting the stove top do all of the work. The thought of making fresh, in-home pasta can sound extremely overwhelming and not worth the effort, not to mention requires a pasta maker that many don’t have. A-ha! I bring forth to you buckwheat noodles (gluten free) that are ready in under 30 minutes and requires no special equipment than your own hands. Fresh, tasty, and easy! Did I mention how easy this is?
Yes you CAN make buckwheat noodles (gluten free) at home!
Now let’s talk about the process of making these noodles. Before you is a dough ball…
Make sure to flour your surface and the top of the dough while rolling it out. Your dough shouldn’t be sticky at this point but you just want to cover your bases. The horror when you pour blood, sweat and tears into rolling out a dough and then realize it tears. Trust me, I screamed a couple of times during the initial recipe development phase for this pasta. Not cute. Not worth the vocal chord breakage.
The dough should be a dream to work with at this point. I love looking at how it is hanging over the cutting board without ripping. What a beauty! The dough will have a similar feel to how gluten feels, thanks to the psyllium husk powder. That stuff is magic. I buy mine from Trader Joe’s (it’s in the vitamin/protein powder section) and it makes this dough complete heaven. I tried several different times with and without an egg replacer and this is what I found the best success with. If you do not have psyllium powder or are allergic to it, you can always try flax seed meal or chia seed meal, equal substitutions. Just know that it’s psyllium that does the best job.
Be careful with those fingers! Use a sharp knife or if you don’t trust your ability to make a straight line you can always use a pizza cutter. Play with the shapes! Make thin or larger noodles–whatever you want. Once they are cut, sprinkle with more buckwheat flour to ensure it doesn’t stick together once cooked.
I love this photo because I wanted to show you how fresh and easy this pasta is to work with. No dry or cracking dough here! Look at how the buckwheat noodles hang like the sexy beast that it is.
You don’t need a pasta maker to create gluten free noodles at home! This easy-to-follow recipe only asks for 6 ingredients and cooks up pasta in no time.
- 1 c. buckwheat flour
- 1/2 c. arrowroot powder
- 1/4 tsp. sea salt
- 1 Tbsp. psyllium husk powder + 4 Tbsp. water – allow to thicken for 2 minutes
- 1 Tbsp. olive oil (or any mild-flavored oil)
- 7–8 Tbsp. water
- In a medium bowl, whisk together the flour, arrowroot, and salt until well-combined.
- Add the thickened psyllium powder mix, oil, and start with the first 6 Tbsp. of water. Mix with a wooden spoon until a nice dough forms. You are looking for slightly moist but not sticky at all. If your dough is still too dry, add the remaining tablespoons of water. At some point you are going to have to ditch the wooden spoon and start using your hands so you can feel the consistency and knead the dough. If it’s too sticky add a tablespoon of buckwheat flour until moist but not sticky.
- Bring a pot of 8 cups of water and a generous pinch of sea salt to a boil.
- Divide the dough into two smooth balls. Flour your surface with more buckwheat flour and roll out one dough ball as thin as you can. You will notice this dough is beautiful to work with! It should be like elastic and easy to roll out.
- Using a knife or pizza cutter, create thin strips. Sprinkle with more buckwheat flour to prevent sticking together.
- Pour into the boiling water in two batches and cook for approximately 2 minutes. Drain and serve immediately.
Do make sure to cook in batches. Once one batch is done, drain and immediately pour into an individual serving bowl.
Best if eaten immediately.
- Serving Size: 1 Large bowl of Pasta
- Calories: 261
- Sugar: 1.6g
- Sodium: 242mg
- Fat: 8.9g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 8g
Once cooked, this Buckwheat Pasta has a nutty, dense flavor to it but it doesn’t stick to your gut the way most pasta does. It pairs perfectly with a light drizzle of olive oil and sea salt. Simplicity makes this pasta perfection but really, top it with whatever you want. Do be careful with leaving in the strainer for too long. It will start to stick to the other noodles. I will make one batch, drain it from the water with a ladle, set it in the strainer and then place into an individual serving bowl immediately. If you find it sticks still, add a small drizzle of oil and lightly separate.