MORO Pasta (EN)
The flour, offered by the Pastificio di Chiavenna, can be used for homemade preparation of Pizzoccheri and desserts made from buckwheat. | Buckwheat Flour Millefeuille | MORO Pasta (EN)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pastificiodichiavenna.it.
Cooking tools:
- Grater
- Nonstick skillet
- Pot
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Spatula
- Oven
- Baking dish
- Plate
- Wooden spoon
Ingredients
- 1 1/2 liters milk
- 2500 grams buckwheat flour
- 3250 grams all-purpose flour
- 12 eggs salt pepper
- 2 kg potatoes
- 2 kg Savoy cabbage
- 1 clove garlic
- 250 ml extra virgin olive
- oil salt pepper
- 1 liter milk
- 50 grams butter
- 50 grams flour
- 500 grams Casera cheese PDO.
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pastificiodichiavenna.it