Buckwheat from groats to flour is an interesting grain. It has a nutty sweetness with a touch of bitterness which helps keep flavors in check. We fine tuned this pasta dough for the dinner at elements and are really excited about its new-found role in our kitchen.
Buckwheat Pasta Dough
200g buckwheat flour
205g high gluten flour
158g egg yolk
109g whole egg
12g olive oil
Mix dry ingredients together and wet ingredients together separately. Mix the wet into the dry until fully incorporated and then knead the mass until a smooth elastic dough is formed. Wrap tightly and vacuum seal on high for best results and ideal hydration. After thirty minutes the dough is usable and ready to roll.
