Origins: Several stories are told about the origin of buckwheat in Europe. Most likely, it was introduced by the Arabs during the Middle Ages. Despite its name, buckwheat is not connected to wheat in any way, but is actually related to sorrel and rhubarb.
Pasta connoisseurs will be amazed by the extraordinary texture and delicate, nuanced flavor of this revolutionary buckwheat pasta. Forward-thinking chefs will be inspired to get creative. The possibilities are endless: Its hearty flavor and sumptuous texture play well with rich, luxurious dishes. Try it with sautéed zucchini, creamy ricotta, lemon zest and Parmigiano-Reggiano.