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Buckwheat noodles with mussels and mozzarella

Level of difficulty: medium **
Preparation time: about 1 hour + 20 minutes cooling time



  • 50 g fine-grained buckwheat flour
  • 250 g flour
  • 3 eggs
  • 1 tablespoon olive oil
  • Salt


  • 500 g mussels
  • 2 tablespoons olive oil
  • 50 g onions, finely chopped
  • ½ garlic clove, finely minced
  • 50 ml white wine


  • 200 ml of broth from the mussels
  • 3 tablespoons cold butter, for pan-frying the pasta
  • 1 tablespoon chives, finely chopped
  • 200 g Brimi Mozzarella Block, diced
  • Chives, as garnish


Dough: Combine the buckwheat flour, regular flour, eggs, olive oil and salt; let stand for about 20 minutes. Knead the dough using a pasta machine and then form tagliatelle noodles.
Mussels: Clean and rinse the mussels well. In a saucepan, heat up the olive oil and brown the onion and garlic. Add the mussels, and simmer in the white wine, covered, until the shells open. Remove the meat of the mussels and set aside. Sieve the remaining mussel stock into a pan (leftover liquid from cooking the mussels) and set aside.
To finish: Reduce the mussel stock until about half remains. Add the butter and chives. Cook the buckwheat noodles in plenty of boiling salted water, and then add the warm sauce composed of the mussel stock and butter. Sprinkle with the chopped mozzarella and serve with the mussel meat and chives.
Cooking time for the buckwheat noodles: about 5 minutes


  • Instead of homemade buckwheat pasta, you can also use pre-packaged noodles or pasta made from crisp rye bread (Schüttelbrotnudel = South Tyrolean specialty).
  • You can serve the buckwheat pasta with stew made from game or mushrooms.
    Buckwheat noodles with mussels and mozzarella
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