BUCKWHEAT FLOUR PASTA NATURA

The Good of Buckwheat Flour
Buckwheat flour is intriguing and greedy. It has an intense and rustic flavor and aroma. Its aroma is reminiscent of hazelnut with an almost earthy hint and a slight bitter aftertaste given by the many flavonoids it contains. Buckwheat is part of the ancient flavors rediscovered only recently. Its strong flavor is the main feature that makes it appreciated by most, but if you want to attenuate the taste making it more delicate just mix this flour to a more delicate flavor like rice flour or corn flour PASTA NATURA.

The nutritional properties of buckwheat flour
Buckwheat is an ingredient of high nutritional value. This feature makes buckwheat flour an excellent ingredient for both gluten free, vegan, and vegetarian diets.

Advice at the table
Buckwheat flour is a tasty ingredient to use to prepare homemade pasta, polenta and dry preparations such as pies, crêpes and biscuits. Given its technical characteristics it is less suitable for the preparation of yeast. For combinations with vegetables, vegetables, vegetable creams and cheeses. Also for buckwheat, as for all wholegrain ingredients, it is not recommended to combine with tomato sauces. For those who want to go around the world with traditional recipes based on buckwheat flour we offer: Russian blinis, Breton galettes, soba Japanese noodles, pizzoccheri and sciatt valtellinesi.