Chard and potatoes pizzoccheri

  • Chard and potatoes pizzoccheri


190 g of buckwheat flour gluten free Molino Rossetto
60 g of quinoa flour gluten free Molino Rossetto 
about 125 g of lukewarm water
1 pince of salt
For the dressing:
2 potatoes
200 g of cooked chard
1 clove of garlic
olive oil


Prepare pasta: put flour and salt in a bowl, make a whole at the centre and add the water gradually, kneading with a a fork and then put it on a pan. Go on kneading until the dough becomes compact and homogenous, not too tough or soft. Envelop in a film and let it rest for 30 minutes. Go on kneading and roll the dough until it becomes 2/3 mm thick and make some rectangles 7 cm long and 5 mm large. Put the pizzoccheri on a flat surface with some flour or oven paper. Clean chards, wash them, boil them and drain them. Peel and cut potatoes in small pieces. Put some water and some oil in a pot. When it boils salt and put potatoes, let cook for 5 minutes, then add also pizzoccheri; cook for about 10 minutes. Chop chards with a knife and cook them in a pan with some oil, salt and garlic. Cut some cheese. When pizzoccheri and potatoes are ready, take them and put them on the pan with the chards. Mix them for some minutes adding parmesan. Serve with some parmesan.

You can find this recipe here

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