Buckwheat noodle dough

Yield: 4 Servings

Measure Ingredient
1 cup Buckwheat flour
½ cup Unbleached flour
1 pinch Salt
⅔ cup Water

Date: Mon, 10 Jun 1996 20:57:53 -0700 (PDT) From: "Tina D. Bell" <tdbell@...> In a bowl, mix both flours and the salt well, then gradually stir in the water with a fork. Add more water, if necessary, until the dough is sticky but not damp. Knead for 3 to 4 minutes, until smooth. You can use this dough immediately since buckwheat has no gluten and, therefore, won't spring back when it's rolled. Makes 10 ounces.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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