by Editorial Staff


Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 6)


  • 300 g buckwheat, round
  • 150 g flour, double-handle (steam, spaetzle flour)
  • 0.5 teaspoon ½ salt
  • 300 ml water


  1. Mix the buckwheat flour, steam and salt dry. Add water and knead, if necessary, add more flour to make a smooth pasta dough. This pasta dough does not require any resting time.
  2. Preparation with the rolling pin:
  3. Quarter the dough and roll out into 2 mm thick sheets of dough. Dust the dough sheets with buckwheat flour and cut into 5 cm wide strips. Place the strips on top of each other and cut the pasta about 0.5 cm wide.
  4. Preparation with the pasta machine:
  5. Quarter the dough and roll it out in the pasta machine to a thickness of approx. 2 mm. Cut the well floured strips of dough to the desired length and cut with the ribbon noodle attachment.
  6. Place the pasta on a kitchen towel to dry.

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