Pizzoccheri

Ingredients Buckwheat flour, type 00 wheat flour, and water. Today, milk and eggs are sometimes added.

How Made The flours are sifted together and kneaded long and vigorously with water or milk and sometimes egg. When the dough is firm and smooth, it is covered and left to rest. It is then rolled out into a sheet ⅛ inch (3 mm) thick, and the sheet is cut into flat noodles about ⅜ inch (1 cm) wide and 3 inches (7.5 cm) long. The noodles are boiled in plenty of salted water.

Also Known As Fugascion, in the form of a wide noodle, and pizzocher de Tei.