BUCKWHEAT NOODLE SALAD
Steps:
- Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
- Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.
BUCKWHEAT PASTA NOODLES
These are, without a doubt the best tasting and textured noodles I have ever had! And they're fun and easy to make. You just have to plan ahead. I highly recommend them topped with pesto.
Provided by Lisa Pizza
Categories Healthy
Time 1h1m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine flours and salt in food processor and whiz to combine.
- Add egg and olive oil and whiz.
- With machine running, SLOWLY add water until ball forms.
- Turn dough onto lightly floured surface and knead for 10 minutes.
- Place in plastic and let rest for 30-60 minutes.
- Cut noodles according to your pasta machines instructions.
- (usually put on widest setting, smoosh a small chunk of dough in flour on both sides, fold in half and run through maching. Fold again and run through and repeat once more. Then proceed to next smaller setting, etc.) I do not recommend using the very smallest setting.
- Cut as fettucini noodles.
- Bring large pot of water with olive oil to a boil.
- Add 1 Tbls salt.
- Add noodles, stir and cover with lid.
- Once the water returns to a boil, cook for approx 1 minute.
- Drain in colander and enjoy!
Nutrition Facts : Calories 276, Fat 5.8, SaturatedFat 1.3, Cholesterol 105.8, Sodium 115.7, Carbohydrate 46.2, Fiber 3.1, Sugar 0.8, Protein 10
BUCKWHEAT PASTA
I love buckwheat for the earthy, gritty character it brings to many dishes. Flour made from the buckwheat seed (it's not a relative of wheat) is used in Japanese soba noodles and is traditional in Italian pasta too. In the Valtellina they make a dish called pizzoccheri, buckwheat pappardelle dressed with cabbage and bacon and Fontina.
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Food-processor mixing recommended, following the directions on page 160.
- Pappardelle with Long-Cooking Savoy Cabbage, Bacon, and Mushroom Sauce (page 138)-a wonderful winter pasta.
- A tomato-based sauce, such as Mushroom Ragù (page 141) or Slow-Cooked Summer Tomato and Eggplant Sauce (page 259).
- Do not smother the pasta with too much sauce.
- A few spoonfuls of chopped walnuts lend marvelous texture and flavor to buckwheat pasta. Use about 1/3 cup of finely chopped walnuts for 1 pound of pasta; see below, for details on incorporating nuts into dough.
- Hand-cut lacce.
- Dress with Butter, Fresh Sage, and Walnut Sauce (page 120). For convenience, chop up the walnuts for the sauce when you're processing the nuts for the dough, but leave them larger, in 1/8- to-1/4-inch nuggets.
- Ground nuts can be incorporated into pasta doughs with great success. Try the ones I give here-walnuts in buckwheat dough, and hazelnuts in ceci dough-and experiment with other combinations, using almonds and pecans too. Follow these guidelines whenever you are adding nuts:
- For a 1-pound batch of dough, start with a generous 1/3 cup of whole nuts (or halves) to get 1/4 to 1/3 cup of ground nuts. First toast whole nuts lightly in a dry pan to bring out flavor. After they have cooled, pulse them in a food processor into tiny bits, smaller than 1/8 inch. This will take only 1 or 2 seconds-don't grind them into a powder. Pick out any remaining larger nut pieces; crush them smaller-or eat them.
- Mix the dough by hand or food processor, as usual. When you turn it out for final kneading, spread the dough into a small rectangle and sprinkle the nut bits on top. Fold the dough over the nuts, and knead as you would normally, distributing the nuts well, until it is smooth and shiny; then let it rest.
- To roll a dough with nuts using a pasta machine: Divide the dough in quarters and roll each piece slowly, at the widest setting, twelve times, folding and turning between rolls. Then roll through narrower machine settings. If you see any nut pieces that are making the dough tear, remove them. If a strip does tear, fold it over and reroll at a wider setting to repair it. Roll the dough as thin as possible (it will never be as thin as plain dough, however).
- Cut any dough with nuts by hand, crosswise, into lacce, or shoestrings (page 168). Or fold the strips and cut lengthwise to form pappardelle, as shown in the photos on page 166.
BUCKWHEAT NOODLES WITH RED CAVIAR AND SOUR CREAM
Steps:
- In a pot of boiling water cook soba for about 8 to 10 minutes or according to package directions. until done. While soba is cooking heat butter in a small skillet until it is golden brown; you want the flavor of the butter. Drain soba and return to saucepan and toss with golden butter and 4 tablespoons of sour cream, chives and half of caviar. Portion out and top with more sour cream and caviar if you wish.
BUCKWHEAT NOODLES AND ORIENTAL STYLE SOUP
As soon as I saw Buckwheat I thought of Soba Noodles and this is my version of them (quite a bit of trial & error). There will be noodles left over but they are wonderful warmed in a bit of butter on a pan and served as you would a pasta side dish. Spice up the soup more or less to your personal taste. This dough is very easy to work with and is easily managed by hand rolling and cutting on a well dusted (*with buckwheat flour) board. However Soba Noodles are readily avable in most Oriental supermarkets and it does save a lot of work,
Provided by Bergy
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Noodles.
- Mix the buckwheat & white flour in a large bowl.
- Using one hand and pouring approximately 3/4 of the water into the flour, swirl the flour around mixing it with the water.
- This step should be done quickly.
- Set the remaining water aside.
- Using both hands, pick up chunks of dough, squeeze and drop it back into the bowl.
- Keep doing this until the water and flour are well mixed.
- Your dough should be pliable but not sticky.
- Add remaining water if necessary.
- If you have a mixer, transfer the dough to it and knead for at least 10 minutes or until the dough forms a ball and has a shiny look.
- If you do not have a mixer knead by hand as you would bread dough.
- This may take you 15 minutes or more until the dough forms a ball and has a shiny look.
- Dust a board or surface generously with buckwheat flour -- divide your dough in three and roll each piece out until it is approximately 1/8-inch thick.
- Using a sharp knife cut into 1/4-inch noodles, separate them and hang on a pasta rack or spread out on paper towels.
- Continue doing this until you have cut up all the dough.
- Meanwhile have a large pot of water boiling on the stove, Have the water in a rolling boil and drop in the noodles, cook for 3-5 minutes and immediately drain & rinse with cold water, rinse well & drain.
- Place noodles in a bowl.
- Soup.
- Heat saucepan, add oil, saute the garlic, onions and mushrooms approximately 4 minutes.
- Add stock, soy, wasabi, honey & balsamic vinegar.
- Bring to a boil, add zucchini, peas & peppers.
- Simmer for not more than 5 minutes -- you want the vegetables to remain crisp.
- To serve, place approximately 3/4 cup of noodles (they will be cold) in the bottom of each individual soup bowl and ladle in the soup distributing the vegetables evenly and enjoy.
- For Vegetarian use only the Vegetable broth.
BUCKWHEAT NOODLES WITH GINGER AND MISO
Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather. To appreciate buckwheat's delicious nutty flavor, look 100% buckwheat noodles in Asian groceries. The bright, gingery dressing needs a little spiciness, so use a good pinch of cayenne or other hot pepper. This version is meant to be a small first-course salad. Add slices of grilled chicken to make it more of a meal.
Provided by David Tanis
Categories dinner, lunch, pastas
Time 25m
Yield 4 small servings
Number Of Ingredients 14
Steps:
- Make the dressing: Put miso, ginger, sugar, cayenne, mirin, soy sauce and lime juice in a small bowl. Mix together, and stir in grated daikon radish. Set aside.
- Boil the noodles in abundant salted water until cooked but still firm. Drain and rinse well with cold water. Blot dry.
- Divide noodles among four small bowls. Top with radish, radish sprouts and cucumber slices. Sprinkle lightly with salt. Garnish with torn or chopped shiso leaves. Serve with dressing and lime wedges on the side.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 1 gram, Fiber 3 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1165 milligrams, Sugar 5 grams
WHOLE WHEAT PASTA NOODLES
Make and share this Whole Wheat Pasta Noodles recipe from Food.com.
Provided by jessmill101
Categories Grains
Time 4m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the flour, eggs, and salt.
- Add water as needed slowly. Dough should be firm, but not sticky.
- Pour dough out on a lightly floured surface until it has elasticity to it.
- Cover and let it sit for 30 minutes to relax the dough.
- Roll dough out to your desired thickness with a rolling pin or place in your pasta machine.
- There are different ways to form your pasta: Cut pasta in strips. Cut in squares, pushing sides towards the center. Wrap around a kabob stick (and let dry). *BE CREATIVE*
- Let it sit for 10-20 minutes to avoid clumping.
- Cook fresh pasta for 2-4 minutes (it will float to the top when finished).
- Enjoy :).
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