Buckwheat, from groats to flour, is an interesting grain. It has a nutty sweetness with a touch of bitterness, which helps keep flavors in check. We fine-tuned this pasta dough for the dinner at Elements and are really excited about its newfound role in our kitchen.
**Buckwheat Pasta Dough**
– 200g buckwheat flour
– 205g high-gluten flour
– 158g egg yolk
– 109g whole egg
– 12g olive oil
Mix dry ingredients together and wet ingredients together separately. Mix the wet into the dry until fully incorporated and then knead the mass until a smooth, elastic dough is formed. Wrap tightly and vacuum seal on high for best results and ideal hydration. After thirty minutes, the dough is usable and ready to roll.
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