Buckwheat pappardelle

Ingredients

• 300 gplain flour
• 100 gbuckwheat flour
• 4eggs
• to tastesalt

Instructions

1. 1

   Sift the flours

   Sift the plain and buckwheat flours together, then pile them on a work surface and make a well in the middle.

2. 2

   Add eggs and salt

   Add a pinch of salt to the flour and pour the eggs, beaten beforehand, into the well.

3. 3

   Bring together

   Start drawing in the flour with a fork, then use your hands to bring the mixture together.

4. 4

   Knead and rest

   Knead for about 10 minutes, until the dough is smooth and firm. Cover it and leave it to rest for 30 minutes.

5. 5

   Roll the dough

   Dust the work surface with flour and roll out the dough with a rolling pin, turning it as you go to widen the sheet.

6. 6

   Turn the sheet

   When the sheet becomes too wide to turn comfortably, partially roll it around the pin and turn it over.

7. 7

   Roll from centre

   Work from the centre of the dough towards the edges, keeping in mind that it is easier to handle when rolled thin.

8. 8

   Fold the sheet

   Once the sheet is about 2 mm thick, roll it up loosely, as you would a large omelette.

9. 9

   Cut the ribbons

   Use a sharp knife to cut the rolled sheet into ribbons 2–3 cm wide, or make them wider if you prefer.

10. 10

    Dry the pasta

    Lay the pappardelle on a floured tea towel without overlapping them and leave them to dry for at least 2–3 hours.

What are buckwheat pappardelle?

Pappardelle are wide ribbons of pasta associated with Italian cooking, particularly the central and northern regions where broad egg noodles are a familiar format. This version blends buckwheat flour with plain flour for a deeper, nuttier taste than pasta made with plain flour alone.

Eggs bring richness and help bind the dough, while the plain flour gives the buckwheat dough a more workable structure. The result is a simple, hand-rolled pasta that suits hearty sauces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 437 calories, 20g protein, 73g carbs, 6g fat.

Most of the carbohydrates come from the two flours, while the eggs contribute much of the protein and a substantial share of the fat. Serve the pappardelle with vegetables and a protein-rich accompaniment to round out the meal.

Choosing and combining the flours

Plain flour: Sifting it with the buckwheat flour helps distribute the two evenly before you make the well.

Buckwheat flour: Its distinctive flavour is balanced here by the larger amount of plain flour. Keep the blend as given for a dough that can be rolled and cut by hand.

Making a smooth dough

Adding the beaten eggs to the well lets you draw in the flour gradually, first with a fork and then with your hands. Take care to keep the well intact at the start so the eggs do not run across the work surface.

Kneading: Work the dough for about 10 minutes, until it feels smooth and firm. The 30-minute covered rest gives the dough time to relax before rolling.

Rolling and cutting

Roll from the centre outwards, turning the sheet as it grows. If it becomes awkward to turn, use the rolling pin to lift and flip it.

Thickness: Aim for about 2 mm, as in the recipe. Roll the sheet into a loose cylinder before cutting it into 2–3 cm ribbons, or cut wider ribbons to suit your preference.

Drying the ribbons

Arrange the cut pasta on a floured tea towel in a single layer, without overlapping. Leave it to dry for at least 2–3 hours, as directed.

The recipe does not give a cooking time, so check the pasta as it cooks and stop when it is tender with a little bite. Fresh pasta can cook quickly, especially if it has not dried for long.

Sauces and serving ideas

The buckwheat flavour works well with sauces that can cling to broad ribbons, such as a mushroom sauce, a butter-and-herb dressing or a robust ragù. Toss the pasta with the sauce soon after draining so the ribbons are coated evenly.

For a more balanced plate, serve a moderate portion of pasta alongside vegetables and a protein-rich topping or side.

Recipe notes & tips

• Sift both flours together before forming the well so the blend is even.
• Beat the eggs before adding them to the flour.
• Cover the dough during its 30-minute rest so the surface does not dry out.
• Turn the sheet as you roll it to keep it widening evenly.
• Dust the tea towel with flour and keep the ribbons separate while they dry.

Variations

• Mushroom sauce: Toss the cooked ribbons with sautéed mushrooms and herbs.
• Butter and sage: Coat the pasta in butter flavoured with sage leaves.
• Ragù: Serve the broad noodles with a slow-cooked meat sauce.
• Vegetable topping: Add seasonal vegetables for colour and contrast.
• Wider ribbons: Cut the pasta wider than 3 cm for a broader noodle.

Common mistakes to avoid

• Adding eggs too quickly: Keep them in the well and draw in the flour gradually.
• Under-kneading: Continue for about 10 minutes, until the dough is smooth and firm.
• Skipping the rest: Cover the dough and leave it for the full 30 minutes before rolling.
• Rolling in one direction only: Work from the centre outwards and turn the sheet as it widens.
• Overlapping the ribbons: Arrange them separately on the floured tea towel so they can dry.

How to store

After the 2–3 hour drying period, store the pasta in an airtight container in the fridge and use within 1–2 days. For longer storage, freeze the separated ribbons and cook them from frozen, checking for doneness as they cook.

Frequently asked questions