Fidelin with buckwheat, buttermilk, missultin, and chives
Buckwheat Pasta

The recipe:

Fidelin with buckwheat, buttermilk, missultin, and chives

by Chef Gianni Tarabini La Preséf La Fiorida

An overwhelming synergy of savoriness, creaminess, and crunchiness: the fidelin with buckwheat will win over even the most demanding palates. Follow the recipe to discover more.


Preparation time:

10 minutes

Cooking time:

7 minutes

Fidelin Pasta with Buckwheat

Cook it with...

Fidelin Pasta with Buckwheat

Pasta made with Italian durum wheat semolina and whole buckwheat flour. A source of fiber.

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Ingredients for 4 people:

  • 320 grams of fidelin pasta
  • 200 grams of misultin pulp
  • 250 grams of butter
  • buttermilk
  • pepper
  • Parmesan cheese
  • chives


Cook the Moro fidelin for 4/5 minutes in plenty of salted water, then finish cooking for a couple of minutes by sautéing them in a pan and whisk with the butter and buttermilk until you have obtained a smooth consistency. Plate the fidelin pasta nests, adding the previously descaled misultin pulp along with a dash of chopped chives, season with pepper to taste.

Moro Pasta

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