Pizzoccheri

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 6)

Ingredients

300 g buckwheat, round
150 g flour, double-handle (steam, spaetzle flour)
0.5 teaspoon ½ salt
300 ml water

Instructions

Mix the buckwheat flour, steam and salt dry. Add water and knead, if necessary, add more flour to make a smooth pasta dough. This pasta dough does not require any resting time.
Preparation with the rolling pin:
Quarter the dough and roll out into 2 mm thick sheets of dough. Dust the dough sheets with buckwheat flour and cut into 5 cm wide strips. Place the strips on top of each other and cut the pasta about 0.5 cm wide.
Preparation with the pasta machine:
Quarter the dough and roll it out in the pasta machine to a thickness of approx. 2 mm. Cut the well floured strips of dough to the desired length and cut with the ribbon noodle attachment.
Place the pasta on a kitchen towel to dry.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.