for 4 people

Dough

300 g	buckwheat flour
200 g	white flour
½ tsp	salt
3 dl	water

Pizzoccheri

salted water

Vegetables

2 tbsp	butter
300 g	squash, cut into cubes
200 g	savoy cabbage, cut into thin slices
3 sprig	sage, finely chopped
½ tsp	salt
1 dl	milk
40 g	grated Parmesan
80 g	Graubünden mountain cheese, coarsely grated

How it's done

Dough

Mix the flour and salt in a bowl. Add the water, mix with a wooden spoon until the dough holds together. On a lightly floured surface, knead for approx. 10 mins. until the dough is elastic, cover and leave to rest at room temperature for approx. 30 mins. Quarter the dough. On a lightly floured surface, roll each piece of dough into a rectangle approx. 2 mm thick, cut into strips.

Pizzoccheri

Cook the pizzoccheri in simmering salted water for approx. 3 mins., drain, set aside approx. 100 ml of the cooking water.

Vegetables

Heat the butter in a non-stick frying pan, add the squash, sauté for approx. 5 mins. Add the cabbage and sage, season with salt, cover and cook for approx. 10 mins. Combine the milk, parmesan and reserved cooking water, add to the vegetables along with the pizzoccheri, mix. Sprinkle with cheese.

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