ITALIAN BUCKWHEAT PASTA
If you are looking for a gluten-free version of pasta you should try pizzoccheri - Italian pasta made of buckwheat flour and water. This pasta originates from the ancient village of Teglio in Valtellina valley which is situated in the north of Italy, close to the border with Switzerland. The use of buckwheat flour for the pasta reflects some ancient traditions of the area where they use buckwheat in dishes.
The traditional dish from this region is called pizzoccheri Valtellinesi which is true winter comfort food and is made of savoy cabbage, potatoes, pizzoccheri and to finish, generously flavoured with Casera cheese and Alps butter. This dark flat pasta is similar in shape to tagliatelle and is very easy to make. You will need only a rolling pin and a sharp knife. Here is the original recipe for this unsual Italian pasta. Pizzoccheri pasta can be used for preparing a bunch of tasty dishes.
- 400 g buckwheat flour
- 100 g plain flour
- 250 ml hot water
- pinch of salt
- Combine the two flours in a bowl, add a pinch of salt and gradually add the hot water (the buckwheat flour needs hot water to come together properly), mixing until well incorporated. Work the dough for a few minutes until it becomes smooth and compact and then rest it for about 30 minutes.
- Roll the dough out with a rolling pin to a thickness of 1-1,5 mm. With a sharp knife, cut the dough into large strips about 8 cm wide then cut these into short pasta strips which is 1 cm thick.
- To cook pizzoccheri, bring a large pot of water to a boil and add a pinch of salt. Gently lower the pasta into the water, taking care not to break the stripes. After about 10 seconds, gently stir with tongs. Reduce the heat to medium and partially cover the pot. Cook the pasta until tender, but still firm (about 8-10 minutes). Drain the pasta in a colander and use it to prepare your favourite dish.
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