Some of the most rewarding dishes in my kitchen come from necessity. A cooking class, a handful of guests with celiac disease, and a bag of buckwheat flour — that’s all it took to fall in love with this pasta.

Buckwheat tagliatelle have a character you don’t forget: earthy, slightly nutty, with a rustic texture that holds sauce beautifully. And the best part? No gluten, no compromise. Just real, handmade pasta that happens to be naturally inclusive.

The dough takes a little patience — this isn’t semolina, and it won’t behave like it. But once you understand it, once you feel it come together under your hands, the reward is worth every minute. Dress it simply: clarified butter, fresh sage, a spoonful of pasta water. Let the buckwheat do the talking.

Ingredients

• Buckwheat flour (certified gluten-free) 272 g
• Rice flour 88 g
• Medium eggs (room temperature) 4
• Xanthan gum 4 g (~1 level tsp)
• Lukewarm water (if needed)

Directions

1. Sift both flours into a bowl and add the xanthan gum. Whisk together dry for at least 2 minutes until evenly combined.
2. Arrange the flour mixture in a mound on your work surface. Crack the eggs into the centre with a pinch of salt and begin incorporating with a fork, working from the inside out.
3. Knead by hand for 15–20 minutes, folding and pressing the dough repeatedly. Add a little lukewarm water only if needed. The dough should feel firm and smooth.
4. Shape into a ball, wrap in cling film and rest for 30 minutes at room temperature.
5. Divide the dough into 4 portions. Roll each out with a rolling pin to about 0.5 mm thickness, rotating the sheet a quarter turn with each pass. Alternatively, use a pasta machine, starting from the widest setting and reducing gradually.
6. Flour each sheet lightly, roll it up loosely and cut into 5–7 mm strips. Separate the tagliatelle and leave on a floured surface to rest briefly.
7. Cook in generously salted boiling water for 3–5 minutes, until the pasta floats to the surface. Drain gently and dress immediately.

Notes: Buckwheat pasta must be dressed and served right away — it turns sticky if it waits. Xanthan gum is essential: without it the dough crumbles during rolling. Some fraying at the edges is perfectly normal. The classic pairing? Clarified butter, fresh sage and a spoonful of pasta water.