Buckwheat Flour / 1000 g

Pizzoccheri Recipe:

400 g of buckwheat flour Molino Filippini, 
100 g of flour 00 *,
200 g of butter, 250 g of semi-fat cheese,
150 g of Parmesan,
200 g of cabbage or ribs,
250 g of potatoes,
clove of garlic

Method:
Work the flours with 350 ml of water, roll out a 3mm sheet, cut into 10 cm wide strips, overlap them, and cut them into 5 mm wide strips. Cook with potatoes and vegetables in abundant salted water for 15 minutes. Drain and put in a bowl alternating a layer of pizzoccheri with the chopped cheese and Parmesan. Finally, pour the fried butter with the garlic. Gluten-free. * For gluten-free pizzoccheri use only buckwheat flour and add an egg white to the dough.