Buckwheat tagliatelle (noodles), 3 simple ingredients and that’s it: buckwheat flour (300 gr.), whole wheat flour (100 gr.) and eggs (4).
Mix the two types of flour together and create with them the classic fountain. Add the eggs and knead vigorously for about 20 minutes.
When the dough is ready cover it with a towel and store in a cool place for about 1 hour.
At the time of roll out knead the dough again for a few minutes.
To roll out the dough with the pasta machine is necessary to place the roll on the penultimate shot of the machine.
To roll out the dough by hand dusting the top and proceed as for any flaky pastry until you reach a thickness of about 2 mm.
Flour the dough and let it dry for a few hours.
When it is dry, cut the flaky pastry into strips about 5 mm wide.
And now … just cook it!