Buckwheat tagliatelle

Ingredients

• 225 gbuckwheat flour
• 375 gplain flour
• 6eggs
• 15 ml (1 tablespoon)extra-virgin olive oil
• a pinchsalt

Instructions

1. 1

   Combine the flours

   Sift both flours and mix them together on a work surface, then shape them into a mound with a well in the centre.

2. 2

   Add eggs and oil

   Add a pinch of salt. Beat the eggs beforehand, then pour them and the oil into the well.

3. 3

   Gather the dough

   Use a fork to draw flour into the egg mixture, then bring the ingredients together with your hands.

4. 4

   Knead until elastic

   Knead for about 10 minutes, until the dough feels firm and elastic.

5. 5

   Roll the dough

   Dust the work surface with flour and roll the dough out thinly with a rolling pin, turning it as you work.

6. 6

   Turn the sheet

   When the sheet becomes too wide to turn easily, roll part of it around the rolling pin and turn it over.

7. 7

   Roll from the centre

   Work from the centre of the dough outwards; the sheet is easier to handle as it becomes thinner.

8. 8

   Fold the sheet

   When the sheet is as thin as you want it, usually about 2 mm, roll it up on itself like a large omelette.

9. 9

   Cut the tagliatelle

   Slice the rolled sheet into strips about 8 mm wide.

10. 10

    Dry the pasta

    Arrange the tagliatelle on a floured tea towel and leave them to dry for at least 2 hours.

What are buckwheat tagliatelle?

Tagliatelle are long, flat ribbons of pasta associated with Italian cooking. This version blends buckwheat flour, with its distinctive earthy taste, and plain wheat flour, which helps make the dough easier to roll and cut.

The method follows the classic approach of forming a flour well, mixing in eggs and kneading by hand. The result is a rustic pasta that pairs well with sauces able to complement its nutty flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 19g protein, 58g carbs, 7g fat.

Most of the carbohydrates come from the two flours, while the eggs contribute much of the protein and some of the fat. The olive oil adds a smaller amount of fat; the nutrition estimate does not include any sauce or extra salt added at the table. For a balanced plate, serve a moderate portion with vegetables and a protein-rich accompaniment.

Choosing the flours

Buckwheat flour: it gives the pasta its darker colour and characteristic flavour. It contains no gluten, so the plain flour in this blend helps provide structure.

Plain flour: sift it with the buckwheat flour so the two are evenly combined before you add the wet ingredients.

Building the dough

The well: keep the flour mound broad and the centre deep enough to hold the beaten eggs and oil. Start drawing flour into the liquid gradually with a fork.

Kneading: work the dough for about 10 minutes, as directed, until it feels firm and elastic. If it is crumbly, bring it together patiently with your hands rather than adding extra ingredients.

Rolling a thin sheet

Floured surface: a light dusting helps the dough move without sticking, but brush away excess flour before cutting. Roll from the centre towards the edges to spread the sheet evenly.

Turning: as the pasta widens, use the rolling pin to help turn it. Aim for about 2 mm thickness, while keeping the sheet intact and manageable.

Cutting even ribbons

The fold: roll the sheet up loosely, like a large omelette, once it has reached the desired thickness. A loose roll is easier to slice without compressing the dough.

The cut: make strips about 8 mm wide, then separate them gently. Dust the tea towel with flour before laying the ribbons on it to dry.

Drying and serving

Drying time: leave the cut pasta on a floured tea towel for at least 2 hours, as the method specifies. Arrange it loosely so the ribbons are not pressed into a clump.

Serving ideas: the earthy pasta works with a simple butter-and-herb dressing, a mushroom sauce or a cheese-based sauce. Cook it separately according to your preferred doneness; this recipe does not give a boiling time.

Recipe notes & tips

• Beat the eggs before adding them so they are ready to mix into the flour.
• Gather the flour gradually with a fork to keep the egg mixture contained at the start.
• Knead for about 10 minutes and check that the dough feels firm and elastic.
• Dust the work surface lightly so the sheet can move as you roll it.
• Use the rolling pin to turn the sheet when it becomes too wide to handle comfortably.
• Leave the cut ribbons on a floured tea towel for at least 2 hours.

Variations

• Herb dressing: toss the cooked ribbons with butter and chopped herbs.
• Mushroom sauce: pair the earthy pasta with sautéed mushrooms.
• Cheese sauce: serve with a smooth cheese-based sauce.
• Vegetable pairing: add cooked seasonal vegetables alongside the tagliatelle.
• Rustic finish: add a little extra-virgin olive oil when serving.

Common mistakes to avoid

• Adding all the flour at once: draw it into the egg mixture gradually with a fork.
• Under-kneading: continue for about 10 minutes until the dough is firm and elastic.
• Rolling unevenly: work from the centre towards the edges to spread the sheet.
• Forcing a wide sheet to turn: roll part of it around the pin and use that to turn it.
• Cutting a thick sheet: roll it to about 2 mm before folding and slicing.
• Skipping the drying time: leave the cut pasta on a floured tea towel for at least 2 hours.

How to store

The recipe specifies drying the tagliatelle for at least 2 hours but does not give longer-term storage instructions. For keeping beyond that, freeze the pasta in portions once the ribbons are no longer tacky, and cook from frozen; avoid leaving fresh egg pasta at room temperature for extended periods.

Frequently asked questions