Thick as a brick - Almost-gluten-free tortelloni

For U.Eco when we face a text we respond to it by interpreting the pictured world in comparison to the one we live in. It's called the "theory of possible worlds".
I lack of fantasy: I can't imagine a world without pasta. Sometimes I don't even want to hear about it. I don't want to cook it, I'd never make it. But still I could never say "nevermore".
I remember I read once about a study (I can't guarantee how serious it was, I had news of it on a newspaper) that said Italians get depressed if they don't eat pasta for more than a week. Although it is a very stereotypical assessment, there must be some truth in it.

Because I can't think a pasta-less world, I always wonder how to make it eatable for eveybody.

The first week I tried almost successfully to make tortellini with rice flour. Today the flour came from buckwheat and the pasta tortelloni. Still it didn't quite work. I had to make a fix.
When we make a castle with sand on the seashore, we rely on the water to keep the grains stuck together.
Buckwheat flour was the same. As long as it was wet, it was looking smooth. But I couldn't make a sfoglia with it.
So I added some flour (normal) and some water and used the gluten. Again.

Yield: 4-6 people

Dough

• 250gr buckwheat flour
• 150gr flour
•  water

Stuffing

• 4 bananas (more or less 400gr in total)
• 200gr dates (without the seed)

 With a fork, make a paste of the banana. Sprinkle with lemon juice to avoid it darkens.
Cut the dates in small pieces (or mince them if you're in a hurry).

Put the stuffing on 6cm wide squares of pasta. You can't make it thin this time: it would destroy.

Make tortelloni and dust them copiously with the flour.

If you have one, put them on a rack.

 Cook them in lightly salted boiling water.
Toss them in a pan with some oil and some vegetable cream.
Dust them with grated chocolate and coconut powder.