Pasta school 10: Make your own buckwheat pasta pizzoccheri

Pizzoccheri – pasta from Valtellina

We have had ready-made pizzoccheri in our range for a long time and have often prepared them in the office for lunch. At first glance, we were also skeptical because they look quite “organic”. But everyone liked the recipe straight away and so we ask for it again every two weeks or so. So far, we have always used the ready-made ones from our range, but as part of the pasta school, we thought we could make our own. So we quickly found an Italian recipe, translated it and got started!

Make your own pizzoccheri – the dough

Make your own pizzoccheri – the ingredients

You will need the following ingredients for 4 people:
+ 400 g buckwheat flour
+ + 100 g wheat flour
+ 2 pinches of salt
Making your own pizzoccheri is very easy. You don’t really need any “tools” that are not found in every household. The only utensils you need are a bowl, a rolling pin (or pasta machine), a pizza cutter or pasta wheel and a long knife.
You can find out how to prepare the vegetables for the pizzoccheri in our recipe collection .
You need to allow around 45 minutes to prepare the pasta, including 30 minutes for the dough to rest in the fridge.

Make your own pizzoccheri – roll out and cut

Make your own pizzoccheri

If you want to make your own pizzoccheri, first mix both flours and the salt in a bowl. Mix in the water and knead everything into a smooth dough. Place the dough in cling film and leave it to rest in the fridge for 30 minutes.
Then take it out again and roll it out to 2-3 mm using a pasta machine or rolling pin.
Cut the dough into strips 7-8 cm wide. If you have used a rolling pin, you can knead the odd side strips again and roll them out again.
Flour the strips and then place them on top of each other in 5-6 layers. Use a knife to cut these strips again crosswise into 5 mm wide strips.
Leave the pizzoccheri to rest on a floured surface and sprinkle with flour again.
You can then continue preparing the vegetables.

Pizzoccheri