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Buckwheat Orecchiette

buckwheat orecchiette

Still on the road but with a good internet connection, I can do my favorite thing, i.e. writing about food. These orecchiette are something I am actually very eager to write about. They are indeed my very first home-made pasta. Ok, ok, this is NOT entirely true. I did make gnudi not so long ago, but I don’t consider them as pasta because… well, they are not made out of flour, right?

For my first attempt with the real thing I have been a little harsh on myself, choosing to make gluten-free pasta. I took a recipe calling for semolina flour and substituted most of it with buckwheat flour and a little of it with soy bean flour (which actually resembles semolina A LOT). The idea was to shape the dough like… I don’t even remember the name of the original pasta but anyway… buckwheat dough is not as elastic as semolina dough, so I improvised and the I-do-not-remember-what pasta became orecchiette. I truly had no idea of how to shape orecchiette before but it got pretty intuitive having a dough of the right consistency at hand. This buckwheat-soy dough felt in fact just perfect for the little ears.

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I served these extemporary orecchiette with a spicy tomato sauce that fit perfectly and balanced well the pretty intense flavor of the buckwheat. I am still amazed of how good this pasta tasted and of how little time and effort it took to make from scratch.

You need
100g buckwheat flour (1 cup)
50g soy bean flour (1/2 cup)
75g lukewarm water (1/3 cup)
1/2 teaspoon marine salt

How to
Combine all the ingredients and make a ball. Let the dough rest for 1/2 hour, covered.

buckwheat orecchiette

Take small amounts of dough and make them into tiny balls. Flatten each ball between your fingers and give the typical concave shape using your thumb.

Buckwheat Orecchiette.jpg

buckwheat orecchiette

Boil for about 10 minutes.

Buckwheat Orecchiette.jpg

Serve with your favorite sauce.

Buckwheat Orecchiette

[gmc_recipe 4902]

Buckwheat Orecchiette.jpg

With this pasta I participate to Pasta Please, event created by Tinned Tomatoes and hosted this month by the homemade pasta queen Simona from Briciole. You have until the 28th to participate.

pasta please

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Barbara Elisi

Hi there! I am the "soul" behind Bread & Companatico. My main interest is the preservation of bread tradition and craft, with an eye to health. I hope you are having a good time reading this blog, and please don't be shy to connect with me through comments or emails and do keep on bread-ing! 🙂

Latest posts by Barbara Elisi (see all)

12 replies
  1. Simona
    Simona says:

    I once made gluten-free orecchiette with corn flour. Indeed, homemade GF pasta is a bit tricky. I am interested in the use of soy bean flour. Have you considered using egg as binder instead of water? If you do, let me know how it worked. Thank you so much for your contribution to Pasta Please!

    Reply
  2. Amy Tong
    Amy Tong says:

    Your pasta is gorgeous. Are you sure this is your first time (or even 2nd). Still they are perfect. I love buckwheat noodles and usually get them from the market. Guess I’ll have to try my hands on these soon.

    Reply

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