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Epicurious

Buckwheat Pasta

I love buckwheat for the earthy, gritty character it brings to many dishes. Flour made from the buckwheat seed (it’s not a relative of wheat) is used in Japanese soba noodles and is traditional in Italian pasta too. In the Valtellina they make a dish called pizzoccheri, buckwheat pappardelle dressed with cabbage and bacon and Fontina.

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