Dough for pizzoccheri

Pizzoccheri are a classic flat ribbon pasta of Valtellina cuisine: their shape is reminiscent of maltagliati or tagliatelle, but they are thicker and shorter and are made with buckwheat flour. 

Features:
This pasta is made by rolling out sheets of a dough made of soft wheat flour, buckwheat flour and water, then subjected to pasteurization, cut, and finally packaged in modified atmosphere.

Consigli di cottura e di condimento:
The best-known recipe is that of pizzoccheri alla valtellinese, made with a sauce based on Savoy cabbage, potatoes and Casera cheese. There are, however, different ways to serve pizzoccheri, as both winter and summer dishes.

Cooking time: 2 to 3 minutes

Best before end: 21 dd