8mm t=1.5m
1.2 X 90mm_dumpling/
0.8 X 90mm
1.6X1.6mm_spaghetti*
1.6X3.5mm_fettuccini*
1.2mm_angle hair*
2.5X2.5mm_udon*
2mm_ramen*
3mm_round thick
2mm_round thin
1.5X14mm_flat wide
1.5X7mm_flat thin
39
38
Suggestion
To shape the pizzoccheri, spread them
out on plates and cut them using a
coppapasta (pasta cutter).
Note
Buckwheat flour is gluten-free.
Pizzoccheri alla
Valtellinese
Ingredients
•
4.6 oz (250g) buckwheat flour
•
3 oz (90g) water
Sauce
•
9 oz (250g) Bitto or Fontina cheese, cut into
small cubes
•
3.53 oz (100g) Butter
•
2 garlic cloves
•
2 potatoes, cut into large pieces
•
10.5 oz (300 g) savoy cabbage
Preparation
1.
Use the lasagna disc. Slice the dough into
pieces approximately 4 in. (10 cm) long.
2.
Cut the squares of dough vertically into 5
and horizontally into 2.
3.
Bring a pan of salted water to a boil.
4.
Add the potato pieces.
5.
After approximately 8 minutes, add the
savoy cabbage.
6.
When both ingredients are almost cooked,
put the pizzoccheri in the salted water.
7.
Drain all the ingredients, transfer them
into a bowl and quickly add the cheese
so that it melts.
8.
Add the garlic fried in butter.
9.
Mix well and serve hot.
EN
建议
要制作比措琪里面，请将其展开在盘子
上，然后使用
coppapasta
（面条切割
器）进行切割。
注意
荞麦粉为无麸质面粉。
土豆甘蓝比措琪里面
原料
•
250
克荞麦粉
•
90
克水
酱
•
250
克比特芝士或梵堤那芝士，切成丁
•
100
克黄油
•
2
个蒜瓣
•
2
个土豆，切成大块
•
300
克皱叶甘蓝
准备
1.
使用千层面塑形盘。将面团切成约
10
厘米长的
切片。
2.
将方面团垂直切成
5
份，水平切成
2
份。
3.
将一锅盐水煮沸。
4.
加入土豆片。
5.
大约
8
分钟后，加入皱叶甘蓝。
6.
当两种原料几乎都煮熟时，将比措琪里面放入
盐水中。
7.
沥干所有原料，将其放入碗中，然后快速加入
芝士使其融化。
8.
加入黄油炒大蒜。
9.
混合均匀，趁热食用。
SC
Содержание HR2375/00
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