Pizzoccheri
Makes 1 1/4 pounds dough

Ingredients

12 oz (3 cups) all-purpose or tipo 00 flour 4 oz (1 cup) buckwheat flour 3 large eggs 4 to 6 tablespoons whole milk

Directions

Combine the flour, eggs, and milk by hand or using a machine. Knead until all of the ingredients are well combined…

CIA FOODIES


Pizzoccheri (Buckwheat Pasta)

Makes 1 1/4 pounds dough

Ingredients

  • 12 oz (3 cups) all-purpose or tipo 00 flour
  • 4 oz (1 cup) buckwheat flour
  • 3 large eggs
  • 4 to 6 tablespoons whole milk

Directions

  1. Combine the flour, eggs, and milk by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for at least 30 minutes.
  2. Dust a work surface with flour. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough with a pasta machine or with a rolling pin into sheets about 1/16 inch thick. Cut the sheets with a knife into noodles that are 1/2-inch wide and 4 inches long.

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