I might eat pasta each day of the yr, and there are such a lot of varieties on the market that I might most likely eat a distinct kind each day as properly. All too usually, although, I default to the big-hitters – linguine, penne, spaghetti – and all too usually I purchase it in slightly than make it from scratch. For those who’re in the identical pasta boat (or bowl), I hope at present’s recipes encourage you to make your personal, not least as a result of there’s no pasta machine required. Pasta that’s made primarily with buckwheat flour will likely be a revelation to those that are new to it: it’s nutty, toothsome and hearty.
Pizzoccheri is a kind of buckwheat tagliatelle from northern Italy, and desires little greater than some butter and grated cheese to focus on its chewy, nutty texture. If you wish to get forward, make the dough a day beforehand, then refrigerate and roll out simply earlier than cooking.
Prep 10 min
Relaxation 10 min
Prepare dinner 3 min
Makes 650g pasta, to serve 4
250g buckwheat flour, plus further for dusting
170g ‘00’ flour
Positive sea salt
60ml olive oil, or 80g butter
60g fontina or gruyere, grated
30g gentle herb leaves – parsley and/or oregano would work properly
Combine each flours in a big bowl with a teaspoon of salt. Make a properly within the centre of the flour combination, then pour in 220ml room-temperature water, combine in properly, then knead for 5 minutes, till you will have a easy dough. Cowl with a material and put aside for 10 minutes.
Roll the dough right into a 24cm-long sausage, then minimize this into three 8cm-long items. Generously flour a piece floor with buckwheat flour, then roll each bit of dough right into a tough 30cm x 45cm rectangle that’s about 2-3mm thick. With the lengthy facet going through you, fold over one of many rectangles twice, so it now has three layers, then minimize widthways into 1cm-wide ribbons. Put these on a tray, cowl with a material to cease them drying out, and repeat with the remaining two dough rectangles.
Deliver a big saucepan of well-salted water to a boil. Flip down the warmth to medium-high, shake any extra flour off half the pasta ribbons, then drop into the pot and stir gently with the deal with of a wood spoon to cease them clumping collectively. Prepare dinner for 2 or three minutes, till cooked to al dente, then, utilizing a big slotted spoon or spider, carry out into a big colander set over a big bowl. Deliver the water again to a boil, repeat with the remaining pasta, and save two tablespoons of the pasta cooking water.
Put the oil or butter in a large, heavy-based, medium-sized saucepan on a medium-high warmth, add all of the pizzoccheri and the reserved pasta water, and stir gently to coat and mix. Off the warmth, sprinkle over the cheese and herbs, and serve topped with a number of freshly floor black pepper.
Pizzoccheri with lemon burnt butter and crisp sage
The abundance of butter and parmesan on this dish makes the already comforting pizzoccheri very hearty certainly. For those who like, use shop-bought dried pizzoccheri or one other tagliatelle-like pasta as an alternative of constructing them contemporary, and cook dinner in keeping with the packet directions.
Prep 25 min
Prepare dinner 30 min
45ml olive oil
20g sage leaves
100g unsalted butter
30g pine nuts
2 garlic cloves, peeled and crushed
Positive sea salt and black pepper
650g just-cooked pizzoccheri (see above)
2 lemons, zest finely grated, to get 1 tbsp, then juiced, to get 45ml
20g grated parmesan
1½ tsp aleppo chilli flakes, or 1 tsp common chilli flakes
Put the oil in a small saucepan on a medium warmth and, as soon as it’s scorching, fry the sage in three batches till translucent and crisp. Utilizing a slotted spoon, switch to a plate lined with kitchen paper; save the oil for later.
Put the butter in a big saute pan on a medium-high warmth and cook dinner for six to seven minutes, till it’s foaming and beginning to odor nutty. Take off the warmth, add the pine nuts and cook dinner for a minute within the residual warmth. Stir within the garlic, return the pan to a medium-high warmth, spoon in two tablespoons of the pasta cooking water and a quarter-teaspoon of salt, then add the cooked pasta, toss to coat and take off the warmth.
Stir within the lemon juice and crumble in half the crisp sage leaves, then carry on to 4 plates or shallow bowls and prime with grated parmesan. Scatter over the lemon zest adopted by a great grind of pepper and the chilli flakes, drizzle with the reserved sage oil and serve with the remaining complete sage leaves scattered on prime.
Pizzoccheri with miso cabbage and spiced breadcrumbs
This recipe makes use of solely half the quantity of pasta as at present’s first recipe; make and roll it in the very same means. The gentle, buttery cabbage makes this much more comforting.
Prep 25 min
Prepare dinner 20 min
325g contemporary pizzoccheri (ie, half the quantity made within the first recipe, so made with 125g buckwheat flour, 85g ‘00’ flour, ½ tsp salt and 110ml room-temperature water)
For the breadcrumbs
1½ tbsp olive oil
30g panko breadcrumbs
1½ tsp caraway seeds, flippantly crushed in a mortar
2 tsp aleppo chilli flakes
2 tsp lemon zest
Salt and black pepper
For the cabbage
100ml olive oil
5 garlic cloves, peeled and crushed
2½ tbsp white miso paste
450g savoy cabbage (or different cabbage of your alternative), trimmed and minimize into 2cm chunks
1 bunch spring onions (125g), 30g of the inexperienced half minimize into skinny rounds, the remainder minimize into 3cm lengths
2 tbsp lemon juice
First make the pasta as within the first recipe. For the breadcrumbs, put the oil in a small frying pan on a medium warmth and, as soon as scorching, add the panko and fry for 2 to 3 minutes, till golden. Stir within the caraway seeds, toast for an extra minute, then take off the warmth and stir within the chilli, lemon zest and a sprinkle of salt. Tip right into a bowl and depart to chill.
To make the cabbage, put the oil, garlic and miso in a big saucepan on a medium-high warmth and cook dinner, stirring usually, for 2 or three minutes, till aromatic. Stir within the cabbage and 95g of the spring onion whites, and cook dinner for one more six to eight minutes, till softened and buttery.
In the meantime, convey a medium saucepan of well-salted water to a boil. Scale back the warmth to medium-high, add the pizzoccheri, stir gently with the deal with of a wood spoon to stop clumping and cook dinner for 2 to 3 minutes, or till al dente and simply beginning to rise to the floor of the water. Utilizing a big slotted spoon, carry the pizzoccheri and a tablespoon or two of their cooking water into the cabbage pan, and shake the pan to toss and coat the pasta within the sauce.
Off the warmth, drizzle over the lemon juice, then scatter on a 3rd of the breadcrumb combine and the sliced spring onion greens. Carry into two bowls and serve scorching with the remaining breadcrumbs on the facet.