Pizzoccheri

Summary

Ingredients

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

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Instructions

1. 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.
2. Preparation with the rolling pin:
3. 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.
4. Preparation with the pasta machine:
5. 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.
6. Place the pasta on a kitchen towel to dry.

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