Pizzoccheri

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  • Level: Intermediate
  • Yield: 8 servings
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Ingredients

2 3/4 cups all-purpose flour, plus more for dusting

3/4 cup buckwheat flour

3 large eggs

3 tablespoons extra-virgin olive oil

Directions

  1. Mix the flours in a bowl and make a well in the middle. Beat the eggs, olive oil and 6 tablespoons cold water in a measuring cup and pour into the well. Stir with a fork.
  2. 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 18-inch thick).
  3. 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.
  4. 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.

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