Preparation of the dough: In a bowl, mix the flours, add water and knead until a dough compact. Then wrap the dough in plastic wrap and let rest for at least thirty minutes in a cool place. On a work surface roll out the dough with a rolling pin to a thickness of 3.2 millimeters, get bands 7-8 cm wide. Overlap the strips obtained alternating with a dusting of flour to make sure that they do not stick to each other, and cut lengthwise to obtain noodles about 5 millimeters wide. Lasciatere rest on a floured board sprinkled with flour. Then move to the preparation of the sauce: cut the cheese into small pieces, wash away the coasts, remove the stem and cut into strips of width 1 cm so that they cook quickly. Wash stalks and leaves under running water. Peel and cut the potatoes into chunks. Boil the vegetables in salted boiling water, cook for 5 minuti.Unire vegetables also pizzoccheri. Melt the butter with the garlic until it will not color. After 10 minutes of cooking school pizzoccheri with a slotted spoon and pour a part in a hot pan, sprinkle with grated Grana and Valtellina Casera already prepared and continue alternating pizzoccheri cheese. Remove the garlic from the melted butter and let it drip on pizzoccheri. Pizzoccheri serve hot with a sprinkling of freshly ground pepper.


40 min.
15 min.


water 250 ml ; buckwheat flour Molino Riva 400 grams; salt to taste; white flour Molino Riva 100 grams ; 100 butter grams ; Grana Padano 150 g rams; 350 potatoes grams; 1 garlic clove ; pepper to tastellina Casera cheese 250 grams ; Swiss chard or cabbage 250 grams;

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