Gluten-Free Buckwheat Penne Organic

What does buckwheat taste like?

A rustic, slightly bitter taste, close to that of a Breton galette, with a grey-brown colour. Kazidomi penne keep that character after cooking: they assert themselves in the dish rather than disappearing behind the sauce. The flour comes from organic farming.

Does buckwheat contain gluten?

No: buckwheat is not a cereal but a plant of the knotweed family, and it carries no gluten. These Kazidomi penne hold only buckwheat flour and water, and come out of a gluten-free workshop, which makes them suitable for coeliacs.

How are buckwheat penne cooked?

Seven to eight minutes in a litre of boiling water per 100 g of pasta. Kazidomi buckwheat penne hold their shape well, but the water darkens and foams: skim if needed and leave the pan uncovered. Drain without rinsing so the sauce grips better.

Buckwheat or red lentil penne — what is the difference?

Buckwheat gives brown pasta with an assertive taste, cooking in seven to eight minutes. Kazidomi red lentil penne are orange, milder, and ready in four to five. Buckwheat holds up better in a hot dish served in several sittings, without falling apart.

What goes with buckwheat penne?

Buckwheat goes with mushrooms, leeks, plant-based cream, mature cheese and root vegetables. Kazidomi buckwheat penne also work in a warm salad with walnuts and a cider dressing. Very acidic sauces, on the other hand, sharpen the natural bitterness of the flour.