Pizzoccheri

• 2 3/4 cups all-purpose flour, plus more for dusting
• 3/4 cup buckwheat flour
• 3 large eggs
• 3 tablespoons extra-virgin olive oil

1. Mix the flours in a bowl and make a well in the middle.
2. Beat the eggs, olive oil and 6 tablespoons cold water in a measuring cup and pour into the well.
3. Stir with a fork.
4. Cut the dough into 6 pieces; wrap 5 pieces in plastic.
5. Roll out 1 piece into a 12-by- 18-inch rectangle on a floured surface (about 18-inch thick).
6. Turn the dough out onto a floured surface and knead until smooth, 5 minutes.Wrap in plastic wrap and let rest at room temperature, about 30 minutes.
7. Cut crosswise into 1/2-inch-wide strips, then cut the strips in half.
8. Toss the pasta with flour on a baking sheet.
9. Repeat with the remaining dough.
10. Photograph by Anna Williams

flour, buckwheat flour, eggs, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pizzoccheri-recipe.html (may not work)