Pizzoccheri - Buckwheat Pasta

1. 1

   Preheat the oven to 190C.

2. 2

   Combine the two types of flour, add water and knead for approximately 5 minutes.

3. 3

   Use a rolling pin to roll out the dough to a thickness of 2 to 3 millimeters, next cut the dough into strips 7 to 8 centimeters wide.

4. 4

   Place the strips on top of each other and cut them lengthwise to a width of 5 millimeters.

5. 5

   Cut the cabbage into pieces and dice the potatoes.

6. 6

   Cook the vegetables in salted water, add the pizzoccheri after 5 minutes and cook for an additional 10 minutes.

7. 7

   Use a skimmer and remove some of the pasta and vegetables placing them in a hot baking dish, add the cheese cut into pieces and the grated cheese.

8. 8

   Continue making layers with the pasta, vegetables, and the cheeses.

9. 9

   Place the butter in a small saucepan with the garlic and heat well.

10. 10

    Pour the garlic butter over the pizzoccheri and add some pepper.

11. 11

    Bake for 20 minutes.

12. 12

    Remove from the oven and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.