in Soup Recipes

Noodle production

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Ingredients for 2 servings:

  • 60 g buckwheat, ground
  • 20 g chickpeas, ground
  • ½ tsp sea salt
  • 1 pinch(s) of sugar
  • 6 tbsp water

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

gluten-free

Knead all ingredients together, let rest for 30 minutes, then roll out on a floured board, cut into strips or sheets, and let dry for another 30 minutes. Add to salted, boiling water, reduce heat immediately, add a wooden spoon, and stand there. It will foam over. After about 5 minutes, test the pasta for “al dente,” meaning it’s still firm to the bite. Although it’s still crunchy, it’s no longer raw, and it’s ready. It rolls out well, is elastic, and falls apart when cooked, making it ideal for lasagna.

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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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