Buckwheat pasta: the way of cooking

Buckwheat pasta was first used in South Korea. Buckwheat and wheat flour are used there for making such kind of treats. At the time of cooking, pasta from buckwheat flour produces the same flavor as ordinary buckwheat porridge. This dish is predominantly brown, but with the addition of wheat flour in the composition, the color becomes lighter. In the East buckwheat pasta is called Soba. In some areas of China, in the process of preparing dishes for elasticity, flour is added to the milled algae or green tea.

The use of unusual pasta

In its composition, buckwheat pasta includes such components as proteins, carbohydrates, vitamins of group B and PP, and also minerals - potassium, magnesium, phosphorus. Thanks to these components, this product has beneficial properties for the human body, such as:

- acceleration of blood circulation in the body;

- Increased hemoglobin level;

- normalization of metabolic processes of the body;

- rendering of charitable effects on the nervous system;

- normalization of blood pressure.

Also buckwheat pasta is a low-calorie product, having in itself, without taking into account additives, only 348 kcal per hundred grams of product.

Buckwheat flour and its features

The main component of buckwheat pasta is a special flour. Buckwheat flour, produced respectively from buckwheat, contains much more useful microelements in its composition than wheat flour. So such flour and dishes based on it have not only excellent taste qualities, but also a special benefit for the whole organism as a whole. Also in its composition it contains such dietary fibers as pectin, legnin and cellulose. Thus, the use of buckwheat flour in recipes is an excellent guarantee of proper and healthy nutrition.

How to cook pasta?

Buckwheat noodles in itself is an excellent and unique dish, but the question arises as to how to cook buckwheat pasta correctly. The cooking technology is very simple. For the recipe you need buckwheat flour and boiled water in equal proportions. Sometimes in the composition wheat flour is added in the proportion of 1 to 3 in the amount of buckwheat. Stiff hard dough kneaded for fifteen minutes. Then the dough is covered with food film and sent to the refrigerator for half an hour. After the specified time is rolled out on a flat surface to a semi-transparent layer and cut into thin noodles with a sharp knife or with a special machine. Ready pasta is laid out on the surface, sprinkled with flour, and dried within a day. Such noodles are stored in a paper bag from one to one and a half months.

How long should I cook?

The time of cooking buckwheat pasta in each recipe individually. It is very important not to digest the product, do not allow the test to absorb too much water and turn pasta into porridge. So how much to cook buckwheat pasta? Homemade noodles fall into boiling salted water and cook for no more than 5 minutes. Spaghetti is cooked a little longer - from 7 to 10 minutes until ready. After cooking, drain the water and rinse the pasta under cold running water. If the dish is going to be served hot, you do not need to rinse, you just need to dress it with sauce so that the pasta does not stick together.

Dishes with buckwheat noodles

In classic recipes, buckwheat pasta is used as a side dish to the main dish or served with sauce in combination with vegetables. Very unusual and exquisite is their combination with beans, mushrooms, Peking cabbage. For refueling, soy sauce, sesame and coriander are best suited. If we talk about the eastern cuisine, then it uses buckwheat noodles, dressed with spicy sauce. For the preparation of spicy sauce, an equal amount of honey and fish sauce (from anchovies or any other), lemon juice, soy sauce and fresh ginger is used.

Buckwheat noodles cooked in combination with shrimps possess a divine and unique taste. This dish is not just delicious, but also especially useful because of the wealth of seafood protein. For cooking, you need fried prawns with fresh tomatoes, added to buckwheat pasta. For refueling mixed in equal parts, rice vinegar with soy sauce is used. An important feature of this dish is the process of frying shrimps, in which, before the most preparedness, several spoons of brown sugar are added to give caramel crust.

How to choose real buckwheat noodles

On the shelves in stores buckwheat pasta - a fairly rare guest. However, in large supermarkets, which have a wide range of products, you can see such noodles. But will it be as useful as in the Far East? Popular buckwheat pasta, often found on the shelves, is "SOBA noodles". It positions itself as a national Japanese dish, there is a recipe for preparation and composition on the label. The composition of such noodles is close to natural, it contains potassium, calcium, magnesium, B and PP vitamins, and choline. Nevertheless, it is believed that it is best to eat homemade pasta, the composition of which will be understandable and unconditionally useful. Such noodles will provide dishes with eccentricity, refinement, diversify and complement the diet, and most importantly - usefulness. According to experts, the flavoring qualities of such pasta based on recipes from buckwheat flour are the key to their popularity and popularity among the people.