Buckwheat Tagliatelle

These noodles, cut shorter than regular tagliatelle, are used in the Valtellina to make a dish called pizzoccheri.

Course Pasta
Cuisine Italian
Prep Time 45 minutes
Servings 6 servings


  • cups buckwheat flour about 200 grams
  • cups all-purpose flour about 200 grams (preferably Italian doppio zero), plus more flour for the counter
  • 2 large pinches kosher or sea salt


  1. Make tagliatelle: Whisk together buckwheat and all-purpose flour with salt in a bowl. Drizzle with water, mixing with a fork, until dough begins to cohere (about 1 cup altogether). Knead until smooth and not sticky, about 10 minutes. Cover with a towel and let rest 10 minutes.
  2. Break off a piece of dough the size of an extra-large egg. Flatten into a square, dust with all-purpose flour and run through widest setting of pasta maker.* Change setting to next slot and run pasta through again. Continue to narrower settings, stopping on the second or third to last. Cut sheet horizontally in half if necessary for length of about 8 inches. Lay sheet on floured counter or tray, and continue in same way with remaining dough.

  3. Attach handle to pasta cutter. Cut each sheet to make tagliatelle. Place on floured trays, with a tea towel or waxed paper between layers, or on spokes of a pasta dryer. Dry for at least 20 minutes before cooking.

Recipe Notes

* Alternatively, roll the piece of dough until very thin and cut in narrow strips.