Love pasta and ready to try something new? Buckwheat flour is traditionally used for making pancakes, noodles and pasta. Its sweet nuttiness works deliciously in a dough for tagliatelle.

Ingredients (serves 4)

  • 240 grams buckwheat flour
  • 240 grams pasta flour
  • 200 millilitres water
  • A pinch of finely grated nutmeg or nutmeg powder (optional)


  1. Mix the flours and nutmeg (if using) in a large bowl. Gradually pour in the water mixing the ingredients with your fingers (but not pushing together as it will come together naturally).
  2. Tip the dough out on to a work surface and knead until it becomes a smooth ball.
  3. Wrap the dough and let it rest for 10 minutes.
  4. Roll the pasta to about 1 millimetre thick ensuring you have plenty of flour on the work top or board and turn pasta over frequently as you roll it out. Trim pasta to a rectangle, fold top half to centre and bottom half to meet it. Sprinkle on more flour. Fold top and bottom again to meet centre line.
  5. Cut pasta in two width ways and put one half out of the way. Cut the other half into 1 centimetre strips. Place knife underneath (with blade away from you) and turn knife 90 degrees to allow tagliatelle to unfold. Repeat with second half.
  6. Cook the pasta in salted boiling water for approx. 3 mins (until al dente). Serve and enjoy.

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