Italian · dinner
60m
Total time
4
Servings
680
kcal
medium
Difficulty
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FAQ · Things people ask
Buckwheat lacks gluten and becomes fragile past 10 minutes. Use at least 4 litres of water, keep it at a rolling boil throughout, and drain with a slotted spoon — not a colander — the moment the timer hits 10 minutes.
Young Fontina is the closest match — mild, slightly sweet, melts smoothly. Piave Vecchio or young Gruyère also work. Avoid anything aged or hard; it won't meld from residual heat alone.
Serve immediately. Leftovers reheat in a 180°C oven with a knob of extra butter, but the cheese never quite re-melts the same way and the pasta softens further. Budget 5 minutes to eat before it cools.
Green beans are the classic summer version — trim them, cut in half, and add them 5 minutes before the pasta goes in rather than 2. Swiss chard works in autumn; use the stems and leaves together.
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