How to Make Pizzoccheri Pasta

Mix 2 3/4 cups all-purpose flour and 3/4 cup buckwheat flour in a bowl and make a well in the middle. Beat the 3 large eggs, 3 tablespoons extra-virgin olive oil and 6 tablespoons cold water in a measuring cup and pour into the well. Stir with a fork.

Turn the dough out onto a floured surface and knead until smooth, 5 minutes. Wrap in plastic wrap and let rest at room temperature, about 30 minutes.

Cut the dough into 6 pieces; wrap 5 pieces in plastic. Roll out 1 piece into a 12-by-18-inch rectangle on a floured surface(about 1?8-inch thick).

Cut crosswise into 1/2-inch-wide strips, then cut the strips in half. Toss the pasta with flour on a baking sheet. Repeat with the remaining dough.