Cooking with Science: Buckwheat & Beans | Pasta Episode
Chef Botta demonstrates how to create a buckwheat pasta complemented by a savory bean, miso, and mushroom ragu.

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Buckwheat and beans

Buckwheat & Beans  | Pasta Episode

In this episode, Chef Jessica Botta demonstrates how to create maltagliati pasta from buckwheat flour. The dish is complemented by a savory bean, miso, and mushroom ragu. Chef Botta is joined by Dr. Thomas Bjorkman from Cornell University to discuss the unique properties of buckwheat and its nutritional benefits. Check out the video and recipes to learn more.

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