Recipe: Gluten-Free Buckwheat Egg Pasta

I’ve been using store bought gluten-free pasta for decades because it was something I never dared to make on my own; I wrongly assumed I needed special equipment. Then I noticed a number of recipes in my vintage cookbooks for hand cut wheat egg noodles. The recipe in my 1936 copy of the Boston Cooking School Cook Book includes the usual vintage open-ended ratio of flour to eggs: “flour enough to make very stiff dough.” While this may seem daunting to some as it was to me at one time, I actually now like the freedom to make it work with my own gluten-free creations and ratios.

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I did not cover with a towel; it wasn’t necessary. Here’s how I made them:

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3 large eggs

5 oz Maine Acadian Light Buckwheat Flour

3 oz cornstarch

1/4 tsp salt


Lightly beat the eggs in a large mixing bowl. Add the buckwheat flour, cornstarch and salt. Mix with a large spoon until blended, then knead until it becomes a nice dough. Form into a ball on a floured surface.

Gently push the ball down and lightly flour the top, then roll to about 1/8 inch thin. Dust with more flour on the dough if it’s too sticky. Use a mini cookie cutter of the shape of your choice to cut the pasta. Gently lift the pasta dough around the shapes and with a spatula transfer them to a drying rack. Roll the remaining dough into another ball and repeat.

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Let the pasta dry, then store refrigerated in a jar for up to one week. When ready to use, bring a pot of water to a boil, add the noodles, stir, boil for about 10 minutes or until soft but slightly al dente, then add to your soup or stew and simmer until tender.

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Wayne and I enjoyed these in chicken soup. I also made long hand-cut noodles that I added to a homemade beef vegetable soup. The noodles broke in places so that they were smaller but otherwise maintained their noodle shape.

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I’m going to continue to buy store bought macaroni and spaghetti but like having the option to make my own fun shaped pasta from scratch. I think I may experiment with other flour blends, too.