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Gluten-Free Buckwheat Noodles

With Mazola® Vegetable Oil

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  • 1-¼ cups Gluten-Free Flour Mix
  • ½ cup buckwheat flour, plus extra for kneading
  • 1 teaspoon sea salt
  • 3 eggs, room temperature
  • 2-3 tablespoons Mazola Vegetable Oil


  1. Set a large pot of water on the stove to boil.
  2. In a large mixing bowl, mix gluten-free flour, buckwheat flour and salt together.
  3. In a separate bowl beat eggs and 2 tablespoons of oil together, add to flour and mix well.
  4. Turn out onto a lightly floured surface (using your Gluten-Free flour mix), knead for approximately 3-5 minutes or until smooth.
  5. If your mix is a little dry, add 1 teaspoon of oil at a time until you have dough that holds together.
  6. If it is too wet sprinkle your surface with more of your Gluten-Free flour as you are kneading.
  7. If you have a pasta machine feel free to use it at this point, follow the manufacturers instructions for making noodles.
  8. To make by hand, roll out dough as thin as possible, about 2mm thick.
  9. Dust pasta very lightly with gluten-free flour and roll up like a jelly roll and slice into noodles to your desired width, about ¼“ wide is perfect for fettuccine.
  10. Once your water is boiling carefully add all of your pasta to the water.
  11. Boil for approximately 3 to 5 minutes or al dente, you can test a piece to see if it is ready, carefully remove a strand from the pot and taste for doneness.
  12. Cooking time will vary depending on the thickness of your noodles.
  13. Serve with your favourite sauce.
  14. Pasta is best used immediately and cooked from fresh state.