Buckwheat Noodles

Preparation info
  • Makes about

    1 pound

    fresh weight dried weight
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Buckwheat flour is very low in gluten, so dough made from it tends to lack cohesion and elasticity; hence the inclusion of gluten flour. You must, knead this dough very thoroughly, by whatever method you choose, to “develop” the gluten. The noodles will be darker and grainier than imported Oriental buckwheat noodles, with a more pronounced buckwheat flavor.