Title: Buckwheat noodle dough
 Categories: Pasta
      Yield: 4 Servings
 
      1 c  Buckwheat flour
    1/2 c  Unbleached flour
      1 pn Salt
    2/3 c  Water
 
  Date: Mon, 10 Jun 1996 20:57:53 -0700 (PDT)
  
  From: "Tina D. Bell" 
  
  In a bowl, mix both flours and the salt well, then gradually stir in
  the water with a fork. Add more water, if necessary, until the dough
  is sticky but not damp. Knead for 3 to 4 minutes, until smooth. You
  can use this dough immediately since buckwheat has no gluten and,
  therefore, won't spring back when it's rolled. Makes 10 ounces.
  
  FATFREE DIGEST V96 #161
  
  From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM