Before I launch into the recipe… there are several ways that you can bake these. You can bake them in muffin trays or in individual silicon cupcake moulds, or you can bake them in little individual ramekins. I did both silicon cupcake moulds and individual ramekins. I found the ramekins better for several reasons; no concern over silicon (there is not an awful lot of research to back this stuff, and I am suspicious of it), and I actually find the end result better. Of course, they’re equally delicious in either. But with the ramekins, they rise taller and end up being scone-like in shape. Have a looksie:
You can break it open like a scone too! Perfect for dipping. Of course, if you don’t have enough individual ramekins, just make them in muffin tins. Nothing says you can’t dunk one of the little muffin-tin-guys into some soup or mop up the extra pasta sauce with them too!
In the bowl behind the rolls is the EDC creamy salami fettucine – with homemade fresh buckwheat pasta, and yoghurt instead of cream. Droooool. Love that pasta!
2) Weigh rice, buckwheat, chia seeds, tapioca starch and fennel seeds into TM bowl. Mill for 1 min on speed 9. Set aside.
3) Place eggs, egg white, milk/water, butter and salt in TM bowl. Mix for 2 minutes, 37 degrees, speed 5.
7) They will sink on cooling, don’t despair. The centres are squishy and satisfying!
Enjoy! 🙂
Can we have the buckwheat pasta recipe, pretty please??!
Hi Kirsty!
For the buckwheat pasta, I just pretty much follow the pasta dough recipe in the basics section of the EDC – but I grind fresh buckwheat flour first. I find that GF pasta needs a slightly higher flour to egg ratio though. I normally make it in batches of just over 500g pasta – so I use about 350g buckwheat flour to three eggs. That being said, I always grind more than I plan to use. Then there is enough to add extra flour if the mixture is looking too wet, but most importantly you need to have some leftover flour for dusting while you roll it out.
So in summary:
450g buckwheat – mill in two separate batches, for 1 min on speed 9
***set aside 100g of the buckwheat flour***
Add:
three eggs
1 Tbsp oil
And continue with EDC recipe, adding extra buckwheat flour if it looks as though it is too wet.
I find that GF pasta is actually easier to roll out by hand rather than with a pasta machine – great for those who don’t have a pasta roller! 🙂
That’s why I always do fettucine, it’s so easy to do by hand. And I normally hang-dry it, then any I don’t use can be frozen in airtight containers (only once completely dry). Plus, I find it cooks better if you dry it completely first (because it’s GF, it’s much more prone to breaking up).
Hope that helps, and don’t hesitate to ask if you have any questions! I’m all to happy to help. 🙂
Sarah xoxo
Very helpful, thanks!! Can’t wait to try it 🙂
No worries, Kirsty! 🙂