This is one recipe which I often repeat unchanged from Ferdinand, my university gastronomic accomplice and guide. Saying that I rarely have the necessary
buckwheat pasta (pizzocheri), so that statement is actually shite. In fact I often bastardise the whole thing. What I mean to say is that I often do this recipe not with pizzocheri, but with orrecchiete if available, or other chunky pastas. The elements from that originally served are; fried fatty meat, I often use beef and lamb offcuts in the absence of pancetta, garlic fried to golden, potato, though again, I have used other solid veg like butternut squash, and finally, cabbage. The meaty fat I fry with the garlic. Meanwhile boil the cabbage and potatoes. Fresh pasta goes in for the last minute or a minute after the veg if dried non-egg variety. Drained and tossed with the fat and garlic, truffle oil and. Parmesan at the table. Alchemy.
Today however, I decided to actually make the pizzocheri. With my boys.
A recipe on the rather fine blog FXcuisine, suggests mostly buckwheat flour and no eggs, but I couldn’t fail to use our growing egg mountain. I stick to 100g flour per egg, so 300g buckwheat, 100g semolina and four eggs. I’m out of practice with this, so ended adding water prematurely thinking it was too dry, then having to add buckets of semolina to get back to a manageable dough. This is somewhat testing when being ‘assisted’ by two tiring bockles, and possibly even less wise after completing a paediatic trauma simulation course.
However we got there. Felix was patient and helped cut the sheets to strips. Due to the amount of dough I ended up making some pseudo-soba noodles, using the angels hair setting on the pasta machine with a fairly thick sheet. I might try the Japanese method as shown on the FXcuisine website, though I might need some nunchaka type rolling pins.
Traditionally this alpine pasta is actually served with a lot of Taleggio and cabbage. The former is somewhat tricky to acquire in the tropics. Next time.