Buckwheat Tagliatelle with Wild Mushroom Sauce

Pizzoccheri con Salsa di Funghi Salvatici

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

Pasta

  • 200 g/7 oz buckwheat flour
  • 75 g/3

Method

First make the pizzoccheri

Mix the flours together, add the salt. Make a well in the centre of the flour. Break the eggs into the well and make a dough. Knead till firm. Gut the dough on the tagliatelle cutter of a pasta machine.

To make the sauce

Fry the chopped garlic in the olive oil until slightly go