Wayne Gisslen

Pizzoccheri

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Preparation info
  • Portions:

    12

    , Portion Size: 8 oz 240 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 strips diagonally into pieces about 3 in. (8 cm) long.
  2. Prepare the garlic butter: Heat the butter in a small saucepan and add the garlic. Cook until the garlic is golden brown, then strain the butter an

Per serving: Calories, 380; Protein, 18 g; Fat, 18 g (42% cal.); Cholesterol, 135 mg; Carbohydrates, 38 g; Fiber, 4 g; Sodium, 610 mg.