So, I wrote last week about using buckwheat to make chocolate chip cookies, which basically turned out OK. So, OK, in fact that they are gone!
With leftover buckwheat, I turned to savory dishes. I looked to the fridge, and low and behold, leftover egg yolks from the somewhat gooey yolk-free chocolate soufflé. Flour + egg yolks = Spaetzle!!! (Or Nodeln)
The recipe I used a few months ago called for a mix of flours. With only one gluten-free flour to use this time, I simplified the recipe to the following:
Buckwheat (only) Spaetzle
4 egg yolks
1 cup buckwheat flour
~1/4 cup cold water (enough to make a dough)
Mix well to form a dough. Roll out immediately. Cut into shapes with cutters or a knife. Let dry overnight. Then boil right before using until the float freely in the pot.
I used a star shaped (cookie) cutter to make the noodles, and I did roll the dough out more than once, in violation of every principle of noodles!
With the buckwheat flour, they kind of looked like gingerbread cookies and they boiled fine, in 5-10 minutes. They tasted fine, too, with spaghetti sauce or with butter and garlic sauce. Ran out before I could try them with a cheese sauce.