As Andrei Makarevich sang in the 90s:

I love pasta
I burn with unearthly love for them.
I love pasta
And do what you want with me!

So it is in our family - everyone loves pasta! (But we are far from a family of koloboks, we know the measure!)

What could be easier to cook for dinner? And if you think about it, you can add variety to the family menu by trying to cook BUCKWHEAT spaghetti with an unusual combination, for example, with shrimp.

Place of purchase: chain store "Coin"

Price: 4 5 rubles

Manufacturer: JSC "Makfa", Russia

Buckwheat pasta has a standard cellophane packaging. Buckwheat pasta belongs to the series fitness, produced "Mcfoy" the packaging is made in brown tones, and not in the classic for "Makfy" green.

Pasta has same thickness and light brown color.

The length of the spaghetti is basically the same, but there are also shorter specimens.

Buckwheat spaghetti is made with two types of flour, which is quite expected, given the name.

Ingredients: durum wheat flour for second grade pasta, buckwheat flour (up to 20%), drinking water.

No food colorings or additives. Does not contain GMOs.

KBJU
350 kcal

dietary fiber - 6.4 g

proteins - 14.3 g
fats - 1.0 g

Vitamins:

I like dishes that contain seafood, in particular shrimp, my family supports me in taste preferences, so I often cook something with seafood. In this recipe, I used langoustines - Argentine shrimp . They are very large, tiger prawns are much smaller and very tasty. I wrote more about langoustines and how to cook them in a review.

buckwheat noodles 500 g
shrimps (langoustines) 1 kg.
soy sauce 4 tbsp
bell pepper 1 pc.
olive oil
sesame
garlic 3 cloves

1 First, we cut the garlic into small plates and fry it in olive oil. We make sure that the garlic does not burn, after roasting we take out the garlic. He was needed just for flavor.

2 Bulgarian pepper straw mode. fry in olive oil until soft. Then we put the peeled shrimp and fry everything together for two to three minutes.

3 Pour in soy sauce and simmer for about five minutes under the lid.

Boil buckwheat pasta

In parallel with the preparation of shrimp in the sauce, boil water, put salt. It is important to use a large pot so that the pasta is cooked in plenty of water. After the water boils, add the pasta. I prefer not to break the spaghetti, the whole relish is to roll long pasta on a fork or chopsticks!

Stir the pasta occasionally to avoid sticking. In cooking pasta, I am guided by the rule IT'S BETTER NOT TO DIGEST THAN TO DIGEST!

The time specified by the manufacturer is enough, I do not advise cooking for more than seven minutes.

Now it remains to combine spaghetti with shrimp in sauce and our dish is ready!

I sprinkle the top with toasted golden sesame seeds.

Buckwheat Noodles - General Cooking Principles

The secret of harmony and longevity of the representatives of the eastern peoples lies in their diet. So, they prefer rice and noodles as a side dish, they get protein by consuming a lot of fish. Thus, without eating fatty meats and sweets, the Japanese and Chinese live long, look great and do not get sick.

One of the favorite dishes in the East is soba or buckwheat noodles. It is healthier than regular noodles, and besides, it has a low glycemic index.

The basis of the noodles is, as the name implies, buckwheat groats ground into flour. Also, during the cooking process, a small amount of wheat flour is added, otherwise the dough will not knead. In some parts of China, green tea or seaweed is added to the noodles during the cooking process.

Buckwheat noodles - preparing food and dishes

If you decide to cook the noodles yourself, then you will need well-sifted buckwheat flour and about a third of its amount - wheat flour.

In its pure form, soba is rarely eaten, a much tastier dish will turn out if you add seafood, vegetables, and delicious dressing to it. Buckwheat noodles need to be cooked differently than regular pasta. If after you boil the soba, you plan to fry it with other ingredients, then boil the noodles for no more than a minute.

Recipes for buckwheat noodles:

Recipe 1: Buckwheat Noodles

The technology for making buckwheat noodles according to this recipe is very simple, but it is best to use a special machine to roll out the dough, as it needs to be made very, very thin.

Required Ingredients:

Buckwheat flour - 300 gr.
Wheat flour - 100 gr.
Water - 180 ml

Cooking method:

Sift both types of flour onto a clean table or into a bowl and mix them with your hands.
Start pouring water into the flour in a thin stream, while kneading the dough. When it acquires a dense and pliable structure, there will be enough water - even if you have not poured out all the allotted amount yet.
Knead the dough with your hands until all air bubbles are gone. The kneading process will take about 15 minutes.
Pinch off a piece of dough with a child's fist. Dust the surface with wheat flour and start rolling out the dough with a rolling pin (or use a machine). The layer of dough should become very thin, literally transparent.
Cut the dough into thin noodles (or use the machine to cut the dough in the "spaghetti" mode).
Dip the noodles in boiling water and cook for no more than 5 minutes, then tip the product into a colander, add oils and sprinkle with sauce.

Recipe 2: Buckwheat Noodles with Spicy Sauce

The recipe described in this case can be taken as a basis for culinary experiments for the preparation of "oriental" dishes. The recipe for spicy sauce will also be unusual - ginger, fish and soy sauce, honey and lemon juice.

Required Ingredients:

Buckwheat noodles - 300 gr.
1 tablespoon soy sauce
1 tablespoon anchovy sauce (or any other fish sauce)
1 tablespoon runny honey
15 grams fresh ginger
1 tablespoon lemon juice
white sesame

Cooking method:

Prepare the sauce. To do this, mix all the ingredients and add grated ginger to them. Leave the sauce for 15 minutes.
Let the soba boil.
Take the ginger out of the sauce.
Mix boiled buckwheat noodles with sauce, mix, sprinkle with sesame seeds.

Recipe 3: Buckwheat Noodles with Shrimp

Oriental cuisine is characterized by the use of a huge amount of seafood. This easily explains the health and longevity of the Japanese and Chinese - seafood does not contain harmful fats (unlike the meat we are used to), but they are rich in proteins. From this recipe you will learn how to cook delicious buckwheat noodles with shrimp.

Required Ingredients:

Buckwheat noodles - 330 gr.
Peeled shrimps - 260 gr.
Tomato - 1 piece
Soy sauce - 1 tablespoon
Brown sugar - ½ tablespoon
Rice vinegar - 1 teaspoon
Butter

Cooking method:

Combine vinegar, soy sauce and sugar, mix.
Put the water to boil, immerse the noodles in it for a minute, then remove and rinse under warm mineral water.
Wash the tomato and cut into slices.
Shrimps, peeled from shells, should be put on a heated frying pan with a tomato, greased with oil. Fry for about 7 minutes, then put the noodles in the pan with the ingredients.
Stir. Make the fire smaller. Cook the noodles under a closed lid for another 5 minutes, then transfer the dish to a deep bowl, pour over the sauce, mix and serve.

Recipe 4: Buckwheat Noodles with Zucchini and Carrots

Buckwheat noodles “sounds” equally delicious with both meat products and vegetables. This recipe will show you how to make soba with zucchini and carrots. The secret to a beautiful presentation of the dish is to grate the vegetables on a Chinese carrot grater, resulting in them in the form of noodles.

Required Ingredients:

Buckwheat noodles - 360 gr.
1 carrot
½ zucchini
Soy sauce - 1 tbsp. l.
Sugar - 1 tsp
Vinegar - 1 tsp
Ground ginger - 1/3 tsp

Cooking method:

Zucchini and carrots need to be peeled, then grate them.
Mix soy sauce sauce, vinegar, ginger and sugar.
Dip the noodles in boiling water for a minute, then remove it and rinse in running water.
Put the vegetables to fry in a small amount of oil, simmer them under a closed lid over medium heat for about 5 minutes.
Add the noodles and sauce to the vegetables, mix, re-cover the pan with a lid and simmer over low heat for another 5 minutes.

Recipe 5: Buckwheat Noodles with Chicken

Soba goes well not only with seafood, but also with chicken. By the way, chicken fillet is often used in Japanese cuisine today, as it does not contain harmful animal fats, but is rich in protein. This recipe describes how to cook buckwheat noodles with chicken in an oriental style.

Required Ingredients:

Soba - 370 gr.
Chicken fillet - 200 gr.
Soy sauce for frying - 1.5 tbsp. l.
Butter - 1 piece
black sesame

Cooking method:

Wash the chicken and cut into small pieces.
Heat a frying pan, melt the butter and fry the chicken. After 5 minutes, add soy sauce to the chicken, mix well and reduce the heat.
Boil the soba for one minute. Rinse and add to chicken.
Simmer the ingredients under the lid for 5 minutes, then sprinkle with sesame seeds and mix.

Recipe 6: Buckwheat Noodles in Sour Cream with Tofu

If you are a vegetarian, you will love this recipe. Tofu cheese is made from soybeans, and therefore it is useful both in its pure form and as part of dishes.

Required Ingredients:

Soba - 290 gr.
Tofu cheese - 160 gr.
Onion - 1 piece
Butter - 1 piece
Sour cream - 220 gr.
Soy sauce - 1 tbsp. l.

Cooking method:

Finely chop the onion.
Cut the cheese into small cubes.
Boil buckwheat noodles in boiling water for a minute, then rinse.
Melt the butter in a hot frying pan, fry the onion, add soy sauce to it. Put the soba in the pan, fry, stirring with a spatula, for 5 minutes, then add the sour cream and turn off the heat.
Serve buckwheat noodles in portions, sprinkled with chopped cheese on top.

Homemade soba can be stored in a dry container sprinkled with wheat flour for up to a week.
If you make your own buckwheat noodles, you can also add rice or soy flour instead of wheat noodles. These two types of flour are not used in China, but then you are guaranteed to get noodles and it can be stored for 3-4 weeks.
If you plan to serve soba with poultry, meat or vegetables, you can boil the noodles in meat or chicken broth. So the noodles will turn out much more aromatic and tastier.
Add sunflower and pumpkin seeds, black and white sesame seeds, flax seeds to dishes made from buckwheat noodles.
If you purchase buckwheat noodles, and do not make it yourself, then cook it as directed on the package. The fact is that cornstarch or seaweed can be added to factory-made soba, which change the cooking time of the noodles.
To make buckwheat noodles crispy, you can fry them in oil. Thus, cooked soba can be used as a side dish or as a beer snack. Frying buckwheat noodles so that it turns out delicious is easy. You will need a few garlic cloves and one tablespoon of oil. First, boil the noodles for a minute. Heat up a frying pan and pour in the oil. Peel the garlic from the husk, chop it finely. Put the garlic in hot oil, fry for 2 minutes, then fish out the garlic and put the noodles in the same oil. Saute soba for 5 minutes, then drizzle with soy sauce.
What vegetables can be served with buckwheat noodles? Soba will be delicious with fresh cucumber and radish, fried tomato, carrot and onion.
Soba can be added to soups like regular vermicelli. Put it in the broth a couple of minutes before you turn off the fire under the pan, otherwise the noodles will “boil” and take on a mushy appearance.

- Japanese noodles, which are made from buckwheat flour. It is considered a dietary option that is much healthier than the premium white flour counterparts that are consumed by the entire population in our country.

Culinary traditions of East and West

The population of Asia eats mostly healthy foods that not only saturate the body with calories, but also useful substances. They practice moderation in eating. That is, it is understood that you need to eat in accordance with the needs of the body. Only ill-bred people in Asia will eat a lot.

In Japan, the population eats a balanced diet. Their habitual diet will surprise the inhabitants of our country very much. Today, their food products have become popular in our latitudes, including buckwheat pasta. Buckwheat noodles can be recognized by their brown hue. It is cut into long flat strips. You can also find spaghetti, which is dominated by buckwheat flour.

Features of buckwheat noodles

But not all dark-colored pasta is made from buckwheat flour. There may be bran and/or rye flour. Buckwheat noodles are called "soba" in Japan. The best is the one that was made by hand from flour with the addition of water.

Soba contains many vitamins and minerals. This is the leader in usefulness among all kinds of pasta. Buckwheat is considered one of the healthiest cereals, so flour made from buckwheat is also healthy. In the production of flour, the amount of nutrients remains the same. Leading in the composition of vitamins B1 and B2.

calories buckwheat noodles: 348 kcal. It seems like a lot. But in fact, this is a satisfying product, so you won’t eat much of it. In addition, buckwheat flour noodles are digested slowly. These are complex (or slow) carbohydrates, unlike noodles and other white flour pastas. It also contains highly digestible natural proteins.

Effect on the body

Buckwheat noodles can and should be eaten by those who know firsthand about the problems of excess weight, especially people diagnosed with obesity. It contains rutin, which is considered a strong oxidizing agent, it is useful for capillaries.

Studies have shown that the presence of buckwheat noodles (which does not contain white flour) in the diet lowers cholesterol and stabilizes blood pressure. Substances that are present in the composition of such noodles have a positive effect on digestive processes and can speed up metabolism. This moment also needs to be taken into account for people who are overweight, because basically their metabolism is inhibited, which provokes the deposition of fats.

Energy value and composition

100 grams of raw buckwheat noodles contain 14.7 grams of protein, which is about 59 kcal. Fat 0.85 grams, which corresponds to 8 kcal. Carbohydrates in it are 70.5 grams, which corresponds to 282 kcal. But in the store you can find different types of noodles that differ in composition. Accordingly, calorie content and BJU can also be different. Keep this in mind when planning your diet.

Compound

As you can understand from the data above, buckwheat noodles are not greasy. Because it is digested quickly enough. It contains such useful substances:

vitamin B1
calcium
potassium
magnesium
selenium
manganese
sodium
phosphorus
iron

Cooking

Making noodles at home is not so easy, despite its simple composition. Kneading noodles is difficult, not everyone has enough strength. And you need relevant experience or recommendations from experienced people.

The dough needs to be rolled out, and then cut into narrow strips with a knife. And then the dough is cooked. In order for the noodles to meet Japanese standards, they must contain at least 30% buckwheat.

How to use

Soba noodles are a versatile food that can be eaten at any time of the year. Buckwheat flour noodles are consumed hot and cold. It can be served as a side dish or as a main dish. It is put in soups, salads.

Cooking methods: baking, boiling, frying. You can add sauce. This will make the dish more appetizing, but significantly increase the calorie content of the dish. Of course, you can make the sauce at home in order to know exactly its composition and usefulness.

Most often, soba is served without broth, chilled, along with sauce on a special dish. A little less often, buckwheat noodles are served as soup (along with warmed broth).

Soba Noodle Recipes

Cold noodles with tuna

Ingredients:

90 grams of soba noodles

150 grams of tuna fillet

2 tbsp. l. olive oil

2 tbsp. l. sesame oil

2 tbsp. l. soy sauce

1 tsp chili paste (optional with garlic)

2 tsp sesame seeds

Ground black pepper (or red) to taste

First, we take a bowl in which we mix two oils and soy sauce. Add chili paste there and mix. Boil the buckwheat noodles (soba) in a saucepan until a hard base is still felt in it. Then we throw it through a sieve into a bowl of cold water and stir so that the noodles do not stick together. We set aside.

We take a fillet of tuna, cut into strips. To do this, you need to cool it well or even freeze it a little. Mix this straw with soba noodles. To do this, it is better to use wooden sticks with which we are used to eating rolls. Pour the sauce over this mixture and mix thoroughly.

This gourmet dish is served on ice. Never try heating it in the microwave. From above, you can make decorations and additions at your discretion. For example, the dish can be sprinkled with finely chopped green onions, sprinkled with sesame seeds, or supplemented with other seasonings.

Soba with vegetables and turkey meat

Ingredients:

250 grams of buckwheat noodles

300 grams of turkey fillet

Bulgarian pepper (1 pc.)

Leek (1 pc.)

Carrot (1 pc.)

Cucumber (1 pc.)

3 tbsp sunflower oil

Coriander or cilantro on the tip of a knife

Soy sauce (2 tablespoons)

We put water in a saucepan on fire. At this time, the turkey fillet should be cut into 5x1 cm slices. When you cut in length, do it along the meat fibers. The length of vegetable slices should be 7-8 cm, and the thickness should be 2-3 mm. This can only be done with a well-sharpened knife.

Take a wok or deep frying pan. Pour oil into it, fry onion, turkey fillet alternately over medium heat, then add carrots, then pepper slices, then cucumber slices. Each of the vegetable ingredients should be fried for 1-2 minutes.

We salt it all, put coriander and pepper in any quantity at our discretion, stir, remove the wok from the fire.

At this time, the water boiled. We put soba there, boil until tender, but in no case until it is very boiled. This will take approximately 3 minutes. After that, buckwheat noodles should be immediately put in a pan with a vegetable mixture. Washing is not necessary.

Simmer the noodles with vegetables for about 2 minutes, stirring occasionally. Then add the specified amount of soy sauce. But be careful not to make the dish too salty. Enjoy your meal!

buckwheat pasta rich in such vitamins and minerals as: vitamin B1 - 57.3%, vitamin PP - 20.5%, magnesium - 32.9%, phosphorus - 33.2%, iron - 19.8%, zinc - 23.1 %

Benefits of buckwheat pasta

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Today, on the women's website, you can learn about interesting pasta made from buckwheat and corn flour. Undoubtedly, they deserve attention, because they can bring variety, both to our kitchen and to our lives.

So, have you tried buckwheat pasta? Do you know how to cook them properly? And how are they similar to the popular wheat pasta?

Buckwheat pasta

This type of pasta came to us from South Korea, where buckwheat and wheat flour are most often used in cooking. However, there is another recipe, the ingredients of which are only buckwheat flour and water. Both types of pasta are remarkable, useful and interesting in their own way.

Most often, these pasta are brown in color and, when cooked, emit the aroma of buckwheat porridge. The taste is reminiscent of something between your favorite buckwheat and traditional pasta made from wheat flour.

In a word, not a single gourmet can resist!

What are the benefits of buckwheat pasta?

The composition of buckwheat pasta is very interesting:

Minerals - potassium, magnesium, phosphorus, iron, calcium;
Vitamins of group B and PP;
Proteins;
Carbohydrates.

All these elements determine the valuable properties of buckwheat pasta. They are:

good for blood. Because they accelerate blood circulation, increase the level of hemoglobin and promote the formation of new cells;
help in the treatment of diseases of the heart, blood vessels and gastrointestinal tract;
normalize metabolism;
have a beneficial effect on the nervous system.

As you can see, buckwheat pasta deserves your attention as a consumer.

Moreover, you can cook many delicious dishes with them. Consider an example.

Vegetable stew with buckwheat pasta: recipe

This dish is perfect for a simple homemade dinner, and for a festive table. Undoubtedly, your guests will enjoy the pleasant taste and original look of unusual pasta.

Ingredients:

buckwheat noodles - 100 gr.;
red onion - 1 pc.;
carrots - 1 pc.;
eggplant - 1 pc.;
broccoli cabbage - a few whisks;
olive oil;
preferred greens (basil, dill);
any condiments.

Cooking:

All vegetables must be peeled, chopped and fried in olive oil for 7-10 minutes. Next, the stew must be poured with hot water and stew, gradually adding salt and spices. For 8-10 minutes, you need to add buckwheat figured pasta and finely chopped greens to the dish. You can leave a little fresh dill to decorate the finished dish.

Next, the stew should be thoroughly stirred until the water has completely evaporated. Undoubtedly, when cooking, you will be enchanted by the magical aroma of this stew. And your household will ask you to cook this delicious dish more than once.

And now, dear readers, the site site offers to discuss another variety of healthy pasta - corn pasta.

Believe me, they also deserve your attention.

Corn macaroni

As you might guess, this pasta is made from cornmeal and water. Outwardly, they are very similar to their wheat counterparts. But you can identify corn pasta at a glance by its bright yellow hue, reminiscent of corn.

The taste of these pasta is also similar to wheat products. However, if you taste it, the pasta has a lighter and more pleasant corn note.

Corn macaroni: benefits

There are a lot of corn pasta:

mineral salts;
calcium;
phosphorus;
β-carotene;
vitamins A and C.

Thanks to these elements:

increases vitality;
metabolism is normalized;
accumulated toxins are removed from the body;
the cardiovascular system is strengthened;
the work of the gastrointestinal tract is normalized.

An important difference between corn pasta is dietary properties. Therefore, people suffering from various diseases of the stomach, intestines and blood are advised to regularly eat pasta made from cornmeal.

Corn macaroni: how to cook?

Like the buckwheat pasta above, corn pasta pairs well with vegetables.

Just do not add them to soups and other first courses, because they spread very quickly.

The best option is to stew pasta with different vegetables.

Don't be afraid to experiment! The more often you show imagination, the richer your diet and culinary experience will become.

For example, let's prepare a salad of vegetables and corn pasta.

Ingredients:

pasta - 200 gr.;
fresh champignons - 200 gr.;
carrots - 1 pc.;
fresh cucumber - 1 pc.;
red onion - 1 pc.;
dill, cilantro, celery;
vegetable oil;
mayonnaise.

Cooking:

First you need to boil the pasta.

Important! You can boil corn pasta only in a wide bowl and with constant stirring. Exactly 10 minutes.

Cucumber and greens need to be chopped, mixed with ready-made pasta, vegetables, mushrooms and seasoned with mayonnaise.

Excellent salad is ready! Enjoy your meal!

So, in this article, we looked at corn and buckwheat pasta. Of course, the world of pasta is not limited to this. On the site "Beautiful and Successful" you can also find out what are useful and how to cook them.

Useful corn and buckwheat pasta, recipes with them you will definitely like and come in handy. Especially if you will, alternating, cook different types of products.

Be healthy and charming!