Pizzoccheri

Ingredients:

• 33% maize flour;

• 33% maize starch

• 33% Buckwheat flour;50% flour mix);

• 1 Egg any 100 g of flour;

• 1 spoon of extra virgin olive oil any 100 g of flour.

Equipments:

• Bowl

• Pasta machine

• Pastry board;

• Wooden roller;

Preparation:

Mix the two kinds of flour in a bowl. Then add the egg and stir by hand or using a spoon until the mixture get thick. Work it out by hand for a couple of minutes until it loses some humidity. Shape a ball, wrap it in a film and store it in the fridge for half an hour at least. Then divide it into smaller balls, smash them by using a wooden roller and work them out in the pasta machine (level from 1 to 4). Cut the "lasagna" with a knife as shown in the picture.

For further info and your advice please e-mail me at:

coquinaria@domusalessandra.com 

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