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2025 Food Festival: January – Buckwheat Flour

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This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate the ingredient!

 

We’re kicking off with Buckwheat Flour, which is gluten-free, grain-free that provides a nutty flavor, tender texture, and darker color to the dishes it enhances. It’s high in fiber, protein, and minerals, making it a great addition to your pantry and can be substituted for up to 1/4 of flour in traditional recipes.

 

Here Chef Andrew shares a recipe for Buckwheat Papardelle that you can serve with your favorite sauce.

Buckwheat Papardelle

Ingredients

  • 200 grams toasted buckwheat flour
  • 200 grams ap flour
  • 300 grams semolina
  • 300 grams durum
  • 500 grams water

Method

  • In a stand mixer with dough hook (kitchen aid) add all ingredients. Turn on mixer to lowest setting and mix till all ingredients are thoroughly incorporated and the mixture is forming a dough ball. If too dry, add more liquid little bits at a time till hydrated.
  • Remove from mixer and wrap in plastic and allow to rest for at least 45 minutes. Once pasta has rested, on a clean lightly floured surface, separate the dough into four equal parts and cover with a kitchen towel to prevent drying out.
  • Roll each part of dough into a ball. Then using the palm of your hand press the ball flat. Using a rolling pin roll the dough out moving horizontally then perpendicular till dough is a sheet about 1/8th of an inch thick.
  • With a pizza cutter square off the dough reserving trim for further use. Then cut dough into one inch strips, dust with flour, and set aside.
  • Repeat this method till all dough has been shaped.
  • Bring 4 quarts of water to a boil and season to taste with salt. Shaking off excess flour place pasta into water gently stirring to avoid sticking together. Allow to cook for five minutes then strain off water and serve with your favorite sauce.

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