Pizzoccheri

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Preparation info

  • Portions:

    12

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
lb

Method

Procedure

  1. Prepare the pasta: Roll the buckwheat pasta dough into sheets slightly thicker than for fettuccine. Cut the sheets into strips 1 in. (2.5 cm) wide, then cut the