Buckwheat Noodles with Fontina and Swiss Chard

I Pizzoccheri della Valtellina

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

These buckwheat noodles are a specialty of the Valtellina region in northern Italy. They can be found in certain stores or made at home by following the same procedure for egg pasta and using 3 eggs, 1 ¼ cups fine-grained buckwheat flour, 9 tablespoons regular flour, 1 tablespoon milk, 1 tablespoon water and ½ teaspoon salt. Roll the dough until it is a bit thicker than for fettuccine and cut into ribbons 1 inch wide and 3 inches long.