Pizzoccheri

1. 1

   Mix the flours in a bowl and make a well in the middle.

2. 2

   Beat the eggs, olive oil and 6 tablespoons cold water in a measuring cup and pour into the well.

3. 3

   Stir with a fork.

4. 4

   Cut the dough into 6 pieces; wrap 5 pieces in plastic.

5. 5

   Roll out 1 piece into a 12-by- 18-inch rectangle on a floured surface (about 18-inch thick).

6. 6

   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.

7. 7

   Cut crosswise into 1/2-inch-wide strips, then cut the strips in half.

8. 8

   Toss the pasta with flour on a baking sheet.

9. 9

   Repeat with the remaining dough.

10. 10

    Photograph by Anna Williams

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