Pizzoccheri
Step 1 Place the buckwheat flour and semolina in a large bowl and make a well in the center. Add the eggs and one-fourth cup plus 2 tablespoons water. Use a fork to stir the mixture together. When th
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Cooking tools:
- Fluted pastry wheel
- Rolling pin
- Oven
- Stove
- Pot
- Saute pan
- Slotted spoon
- Colander
- Mixing bowl
- Fork
- Baking dish
- Plate
- Measuring cup
- Measuring spoon
- Plastic wrap
Ingredients
- 2/3 cup buckwheat flour
- 1 1/2 cups extra-fancy semolina flour
- 2 eggs
- 5 teaspoons salt
- 2 large or three medium boiling potatoes, peeled and sliced 1/8 -inch thick
- 1/2 large head savoy cabbage, separated and torn into pieces
- 7 tablespoons butter
- 8 to 10 sage leaves
- 1 garlic clove, chopped fine
- 1 cup grated Fontina valdostana cheese
- 1 cup grated Parmigiano-Reggiano cheese
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