Hadn (dt.: Heidenkorn, engl.: pagan corn), buckwheat, is traditional cultivated from southern Austrian farmers and therefore we have many traditional dishes with it. One of these is this “rolled buckwheat pasta”. There are –as usual- many recipes and serving variants. We will show you two hearty variants with either sauerkraut and greaves or salad, and one sweet with applesauce.
Buckwheat is not a grain, but belongs to the knotweed family, and therefore is gluten-free. Buckwheat flour is gray and has a characteristic strong flavor. It is a wholemeal flour, which makes it especially spermidine-rich. A study has shown that a buckwheat-rich diet lowers blood sugar and so may reduce the risk to get adult onset diabetes. Another study demonstrated that extracts from germinated buckwheat decreases blood pressure and improves cardiovascular conditions in animal models (Kim DW et al. Phytother Res. 2009). The authors proposed that the flavonoid rutin present in buckwheat lead to these beneficial effects. The health promoting effects of spermidine were yet not described at the time of this study and therefore spermidine has not been tested directly as the active substance in buckwheat, but appears as another possible explanation.
Start with the pasta dough. Mix the flour and the salt in a large bowl. Add half of the warm water and the egg and knead. Keep pouring water to it and kneading until it is a nice soft dough. Pat the dough into a ball, coat it with some oil (to prevent drying) and let it rest for 30 minutes. This break is ideal to prepare your side dish of choice (Sauerkraut, salad or -if not prepared the day before- the applesauce).
Prepare the filling shortly before you use it. Therefore, mix the buckwheat flour with sour cream and salt; this should have a semifluid consistence. Roll out the pasta dough with a rolling pin into a circle shape. Spread the filling on it and keep 5 cm free of filling at outside (see photo). Cut a little cross in the middle and start rolling the dough with filling from inside of the circle to the outside. At the end fold the filling-free dough on the roll and firmly seal the roll. Press down the roll every 15 cm (so that the filling is squeezed to the sides and the dough sticks together and cut the pieces of the roll. Boil the rolls for 15 minutes in simmering salted water. Alternatively, you can use your steamer (if you have one). At that stage, you can store the pasta rolls for a few days in the fridge or a few month in the freezer.
Cut of slices from your rolls (2 cm thick) and pan-fry them. For the variant with sauerkraut we recommend to use lard and decorate it with greaves on the plate. If you serve salad as a side dish use butter for the frying. You do not have to fry the slices, which you serve with applesauce, just pour some melted butter over it instead.
Ingredients for a buckwheat-wreath (about 4 people)
250 g flour handy
½ TSP salt
1 TBSP oil
~ 200 ml of warm water
150 g of buckwheat flour
1 cup (250 ml) sour cream
½ TSP salt
Butter or lard and greaves to fry
Preparation of the optional side dishes
Cut onions small and roast them until gold brown (in oil or lard or exuberant bacon). Deglaze with water and add the sauerkraut, apple juice and spices. Steam softly for 45 minutes. Add salt or greaves depending on your taste.
We recommend a tasty dressing with apple vinegar, garlic, red onions, potato, and sunflower seeds (spermidine-rich). Therefore, cut garlic and onions very small, the potatoes in slides and mix everything well together with the vinegar, oil, salt and pepper in a large bowl. Just before serving add the salad leafs and toss to coat with dressing. Finally, sprinkle with the sunflower seeds.
Peel and cut apples (spermidine-rich) in pieces and cook them with some water, cinnamon stick and a piece of lemon peel for 15 minutes. If you have thought of it, you can do it the day before, as it can cool down and flavors blend well in the fridge overnight (but the fresh cooked one nearly as good). Take out the cinnamon sick and lemon peel and mix well. Add sugar depending on your taste.
Ingredients for the optional side dishes
500 g sauerkraut
¼ l of apple juice
1 bay leaf
3 juniper berries
½ TSP caraway
pinch of salt
1 TBSP of oil or fat diced bacon or lard
seasonal leaf salads
½ garlic clove
½ red onion
3 TBSP of sunflower seeds
1 cooked potato
5 large apples
1 cinnamon stick
1 piece of lemon peel
sugar (if you need it)