Buckwheat flour is not easy to use, it binds very little and tends to break, but it has a great advantage: it is gluten-free. Finally, a good dish even for celiacs
Knead the buckwheat flour with the eggs. While kneading, gradually add water until the dough becomes firm but not sticky
2
Let the dough rest wrapped in plastic wrap for 30 minutes. This step is necessary to allow the flour to properly absorb the eggs and water
3
Spread the dough to a thickness of about two millimeters. When using buckwheat flour, you need to keep it thicker because it lacks gluten and tends to break more easily
4
Cut the pappardelle into strips about 2 centimeters wide and let them rest for at least half an hour
5
Cut the Asiago cheese into cubes and roughly chop the walnuts, then set aside
6
Prepare the Asiago fondue by combining in the beaker of an immersion blender the hot broth, cubed Asiago, cream, and half of the walnuts
7
Cook the pasta in plenty of salted water, drain al dente and put it in a pan together with the Asiago cheese fondue and a pinch of pepper
8
Jump for a few minutes until the sauce has perfectly thickened with the pasta, then plate it by garnishing with a sprinkle of crushed walnuts
Cost
Asiago cheese is certainly not an expensive cheese, each portion definitely costs less than two euros
Health
Unfortunately, the Asiago fondue is definitely not light, and it also uses a lot. Try to resist asking for seconds
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