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Pasta sheets – Preparation Recipe 1

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Ingredients for 1 servings:

  • 60 g buckwheat or
  • 50 g buckwheat and
  • 10 g amaranth
  • 20 g soybeans, finely ground or soy flour
  • Water
  • ½ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Gluten-free

Knead everything together, let the dumpling rest for 0.5 hour. Roll out thinly (a few mm thick) on a floured baking sheet. Roll the rolled dough into a log, then cut the pasta crosswise from the log. Let the pasta rest for 30 minutes, then cook in boiling salted water. They should be cooked “al dente,” or firm to the bite. It’s best to test after 10 minutes. If the pasta is still crunchy and no longer tastes raw, it’s done. If the cooking water starts to foam over, place a wooden spoon vertically in the water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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