Akuna – Music. Life. Joy.

Making pizzoccheri

For today’s adventure we joined Fulvio in making pizzoccheri for lunch. It was great fun and turned out delicious.

The pasta is made from 80% buckwheat flour and 20% wheat flour

In America we’re used to measuring cups; in Europe they weigh ingredients instead

Fulvio adding water to the flour

First the pasta gets a good stir

Then it gets worked by hand

Ramesha begins the process of rolling out the dough

Fulvio rolls it out even thinner and also flips it over

Dividing the rolled out dough into sections, then cutting it into strips

This is what you end up with

Next step was cutting up potatoes…

…and coste (or bietola)…

…which we know as Swiss chard

Meanwhile Ramesha was grating cheese

Lots and lots of cheese!

First the potatoes are added to boiling water, then the Swiss chard

Next comes the pasta

Time to melt some butter, to which is added garlic

The view from the kitchen while all this was going on

Akuna hung out in the kitchen with us, hoping someone would drop some food on the floor

The cheese and butter are mixed in with the (drained) potatoes, chard, and pasta (definitely NOT a low-calorie dish)

Ramesha dishes it up; boy oh boy was it good!