Pizzoccheri

This classic dish from the cold, high valley of Valtellina is delicious, hearty winter fare. Buckwheat doesn’t have the gluten of wheat, so be patient as this dough is a lot more crumbly than regular pasta dough. You’ll get the best result if you shape the dough into a very neat rectangle before passing it through the pasta machine; if it breaks when you pass it, just reshape it and try again. If you don’t have a dough hook attachment for your electric mixer you can knead the dough by hand