Cooking with Science | Episode 5: Buckwheat & Beans - Maltagliati Pasta

buckwheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a less expensive cheese.

Crack 2 eggs into a bowl.

Mix the eggs by hand or in a food processor.

Add buckwheat flour and Italian double zero flour to the bowl with eggs.

Drizzle in some extra virgin olive oil.

Pulse the mixture in the food processor until the dough comes together.

Knead the dough by hand until smooth, about a few minutes.

Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes.

Roll out the rested dough by hand.

Cut the rolled dough into irregular shapes, known as maltagliati.

Prepare a bean and miso mushroom ragu to toss with the pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens