Buckwheat tagliatelle with nuts sauce

Buckwheat tagliatelle with walnuts sauce

Ingredients
Serves 4-5
For the pasta dough: 

150gr buckwheat (0.625cup - 5oz)  

250gr (1.125cup - 9oz) hard wheat flour  

4 eggs

For the sauce: 

180gr (0.8cup - 6.4oz) walnuts crumbled  

1cup milk 

3tbs whipping cream 

1garlic clove 

salt & pepper

For the pasta dough, mix well flour and eggs and leave the dough to rest about half an hour. Roll out the dough with the pasta machine then cut it with the tagliatelle accessory. If you don't use the pasta machine, roll out the dough with the rolling pin, then roll the sheet of dough up into a tube, then slice the tube into rounds of 0.7 cm (0.3inch) wide and shake the skeet out with your hands to free the strands; set them to dry on a rack for few hours.

For the dressing, take the breadcrumb and put it in a bowl with few tablespoons of milk. Crush nuts and mix them with bread, garlic, the remaining milk, salt and pepper. Transfer into a sauce pan and heat for few minutes. Pour in cream and eventually some more milk to smooth the sauce. Now cook the pasta in plenty of boiling salted water for 5-7 minutes, drain it in a colander and return it to the saucepan with the sauce, stirring well. Eventually add pepper and grated parmesan cheese.

Buckwheat ravioli

 Pizzoccheri is a typical recipe of Valtellina, a mountainous region of Northern Italy.
Traditionally the pizzoccheri are a sort of short fettuccine made with buckwheat flour.
The sauce is made with savoy cabbage, potatoes, mountain cheese and a lot of butter.
It was amazing for us to make a sort of upgrading of the recipe, giving it a fusion touch...


Ingredients for 4 persons:

• 150 g buckwheat flour
  
• 100 g all purpose flour 
• 20 g water 
• 200 g boiled potatoes 
• 20 g grated Parmigiano cheese + some more to season pasta 
• 100 g semi-hard cow cheese like Asiago Mezzano
• 250 g cabbage or savoy 
• a handful of sage leaves 
•  wo cloves of garlic
• ground nutmeg and black pepper, e.v.o.oil, sea salt to taste 

 Boil the potatoes for about 30 minutes and set aside to cool down.

Make the dough: combine the two flours, a pinch of salt. Add a bit of water at a time: it may be that you will need more or less than 120 grams of water. It depend on the type of the flour. Add water a bit at a time until you get a tender but not sticky dough. Wrap in cling film and set aside for 15 minutes.

 Mash the cold potatoes and pour them into a large bowl. Add 20 g of grated Parmigiano cheese and the semi-hard cow cheese, grated. Season with a pinch of nutmeg, a pinch of ground black pepper and two pinches of sea salt. Combine well.

Roll the dough onto a floured surface. You can use the pasta maker, if you have one. The pasta sheets must be thin, but not too much like as you were rolling the tagliatelle or fettuccine: pizzoccheri is a rustic kind of pasta. 

You can make ravioli in the shape you like: squares, triangles, rounds... Cut the rolled dough into your favourite shape, place a teaspoon of filling in the middle. 

 Set the ravioli onto a floured board and bring to a boil a large pot of water. 

 
Meanwhile, wash and cut the cabbage into stripes of about 2 cm wide. When the water boils add salt (remember: 7 grams per litre) and pour the vegetable into it. Cook for about 8 minutes, then add the ravioli and cook for 5 minutes more.  

Melt the butter in a saucepan. Add the sage leaves and the garlic. Cook gently: the condiment must not burn. Drain the ravioli and the cabbage. Place into a serving plate and dress with aromatic hot butter and a generous handful of grated cheese. Enjoy!

Buckwheat pasta

Ingredients

•   300g (2.4 cup) buckwheat flour
•   2 egg whites
•   125ml (0.5 cup) water

STEP 1 - Preparing the dough by hand

Pour the buckwheat flour into a bowl; add the egg yolks and the water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.

smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.

STEP 2 - Preparing short pasta with regina

Insert a small piece of dough into the Regina hopper and turn the crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer.

Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.

Tips

• do not use cold eggs straight out of the refrigerator;
• Do not add salt to the dough;
• preserve home-made dried pasta for no more than 1 month;
• you can freeze freshly cut pasta, but always consume it within 1 month;
• cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Pasta dough recipes

Classic pasta dough

Bigoli dough

Chitarra pasta

Squid ink pasta

Beets pasta

Carrot pasta dough

Red pasta

Spinach pasta

Garganelli dough

Gluten free buckwheat pasta

Whole grain pasta

Gluten free pasta

Zucchini curry with coconut milk, lemongrass and ginger

This Zucchini curry is delicious, healthy and vegan. This is a very easy dish that for sure you will impress all your family and friends! Delicious served with barley, quinoa, buckwheat or rice. Perfect for making on the summer, when you find the best tasting zucchini.

3 tbsp coconut oil
3 garlic cloves, chopped
1 onion, chopped
2 tbs ginger, chopped
3 kaffir lime leaves
1 lemon grass leaf
1 tsp cumin
1 tsp tumeric
1 tbsp curry paste (you can pick, green/orange or red)
1 can coconut milk
500g / 1lb Zucchini (smaller the zucchini are better they taste, I used baby zucchini)
4 roma tomatoes
1/ cup orange lentils
Red chilli peppers, by your taste
Fresh cilantro
Lime to serve
Peanuts

Heat the oil on a big saucepan over medium heat and fry the ginger, garlic, onion, kaffir leaves and lemon grass leaf for about 2 minutes.

Add two cups of water and the lentils, increase the heat and combine as well the cumin, turmeric, curry paste and the chilli pepper, keep in high heat for another 2 minutes (this process will help to extract the flavours of the kaffir leaves and the lemon grass leaf. Add the tomatoes, coconut milk and cook in medium heat for 10 minutes.

Add the zucchini cut in sizes not bigger than a cherry, the zucchini cooks very fast so after you add the zucchini, close the lid and turn off the pan. Let rest for five minutes, the heat of the curry will cook the zucchini without getting soggy.

To finalise, open the lid add the chopped cilantro and squeeze one lime. Serve with rice, quinoa or anything else you prefer.

For serving, squeeze more lime on the top of the zucchini curry and serve with some peanuts.

Filled pastas

Ravioli filled with Asiago, served with baked cherry tomatoes sauce

Parsley and cheese ravioli

Ravioli filled with ricotta and spinach served with vodka sauce

Tortellini di Valeggio

Ravioli with pear and gorgonzola

Green sausage ravioli

Buckwheat ravioli

Beets ravioli

Pumpkin Capelacci with tomatoes and sausage sauce

Pumpkin Fagotini

Pumpkin ravioli with butter sage and pine nuts 

Fresh Pasta

Pasta dough (Traditional)

Pasta Shapes

Pear Ravioli served with Parma ham and Prosecco sauce

Beets Pasta dough

Beet Ravioli stuffed with Goat cheese and mint

Beet Ravioli (Casunziei)

Buckwheat pasta

Carrot pasta dough

Chitarra Pasta

Garganelli

Squid Ink Pasta

Spicy pasta dough

Spinach Pasta dough

Pumpkin Fagotini 

Wholemeal Pasta

Pizzoccheri

Pizzoccheri

Pizzoccheri are a short tagliatelle made with buckwheat flour. Pizzoccheri is a pasta typical from the Alps bordering Switzerland and Italy.

1/2 pound of pizzoccheri 

3 big potatoes

5 leafs of Swiss chard

1/2 pound of fontina cheese

5 oz of Grana Padano cheese

4oz of butter

A clove of garlic

4/5 sage leafs

Salt and pepper to taste

Clean the the chard and cut a V-shaped cut along the veins of the leaves, then remove the stem.  Cut into sticks of a width of 1 cm so that are cooked faster.  

Peel and cut the potatoes into chunks.  Cook the potatoes and the Swiss chard for 10 minutes in a vegetable stock; in the same pan (with the chard and potatoes still inside) cook the Pizzoccheri pasta for another 10 minutes. 

 After 10 minutes of cooking, drain the pizzoccheri with a slotted spoon and pour some in a hot oven safe pan, sprinkle with grated Grana Padano and Valtellina Casera (you can use Fontina, Puzzone di Moena or Emmental), and continue alternating pizzoccheri and cheese.  In a separate pan, melt the butter with the garlic cloves uncut and sage until the garlic gets brown, remove the garlic and pour the melted butter on pizzoccheri (do not forget to take out the garlic cloves or they will overpower the dish).  Serve the pizzoccheri hot and with a dusting of freshly ground pepper.