Homemade Buckwheat Noodles with Spinach, Tuna, and Cream

In preparing this dish, you can also use store-bought buckwheat noodles instead of homemade ones. If youre not a big fan of buckwheat, you can opt for regular wheat or whole grain noodles. However, if time allows, we highly recommend making the pasta yourself, as it cannot be compared in taste and texture to store-bought ones.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

Buckwheat noodles

  • 130 g Flour, buckwheat

  • 70 g Flour, Wheat, bread flour

  • 1 pinch Salt, table

  • 2 piece Egg, fresh

  • pieces Water

  • 1.5 spoons Oil, olive

  • 2 pod Garlic, fresh

  • 150 g Spinach, raw

  • 115 g Fish, tuna, in oil

  • 250 ml Sweet cream

  • pieces Juice, lemon

  • pieces Salt, table

  • pieces Spices, chili powder

  • 1 handful Pine nuts

  • pieces Cheese, Parmesan, grated

Steps

  1. First, prepare the dough for the noodles. Dry-roast the buckwheat flour in a pan until it becomes aromatic (be careful not to burn it!). Transfer the roasted flour to a bowl and let it cool completely.

  2. To the cooled buckwheat flour, add plain flour and salt. Mix the ingredients well, then make a well in the center and add the eggs. Gradually mix the eggs with the flour using your fingers. Once all the eggs are incorporated, start kneading. Knead until you get a smooth and not too hard dough. If it's too hard, knead in a spoonful of cold water. Add more water later if needed. Shape the kneaded dough into a ball, wrap it in plastic wrap, and let it rest on the counter for 30 minutes.

  3. Meanwhile, clean and wash the spinach, peel and finely chop the garlic, and drain the tuna from the can.

  4. Roll out the rested dough as thinly and evenly as possible. You can use a pasta machine or a rolling pin for this. The ideal thickness of the rolled-out dough is between 1 and 2 millimeters. Place the rolled-out dough on a damp counter or cloth and let it dry for about 10 minutes, then cut it into noodles using a pasta machine or by hand. When cutting by hand, be careful not to press the roll too hard, and immediately separate and dust the cut noodles to prevent them from sticking together. Let the buckwheat noodles dry slightly at room temperature before cooking.

  5. Cook the buckwheat noodles in a large amount of salted boiling water for about 5 minutes.

  6. While the noodles are cooking, prepare the sauce. Heat oil in a large pan and quickly sauté the chopped garlic until fragrant. Add the dried spinach and sauté while stirring until it wilts and softens. Then pour in the sweet cream and mix in the tuna. Season the sauce to taste with pepper, salt, and lemon juice. For a spicy kick, you can also add some fresh or dried chili.

  7. Mix the drained noodles and toasted pine nuts into the sauce. Serve the prepared dish on plates, and optionally sprinkle with grated Parmesan cheese at the end.

Nutrition Information (Per 100g)

  • Calories: 238.34 kcal
  • Fat: 10.71 g
    • Saturated Fat: 1.57 g
  • Carbohydrates: 22.99 g
    • Sugars: 0.29 g
  • Protein: 11 g
  • Fiber: 3.28 g