Ingredients for 4 servings: 300 gr buckwheat or wholemeal flour
25 gr butter
1 egg
1 dl milk
Salt
Ready in: about 15 minutes
How to prepare the recipe: "Dark bigoli":
Pour the flour on a working surface, add the ingredients, knead well and let the dough rest for 30 minutes. Using the appropriate tool for bigoli (“torchio a piastra con fori larghi”, press with large holes), pass the dough through the press and distribute the bigoli on a lightly floured tray; cover with a cloth and let them dry for 24 hours.
Preparation time: 15 minutes (+ resting and drying)
Cooking time: - minutes
Difficulty: medium
Calories: 315 for person
Chef’s advice
If you don’t have the “bigolaro” (the press for bigoli), roll out the dough with a rolling pin, rather thick, and obain tagliolini (narrow noodles).
Meat broth (Basic recipes)
Put the meat and the bones in a pot, cover with 3 liters of water and let it boil. Skim off, add the vegetable, salt and ...
Tuscan tomatoe meat sauce (Basic recipes)
In a pan (possibly earthenware), brown the vegetables with oil at middle heat for 30 minutes. Add the slices of beef and ...
Dark bigoli (Basic recipes)
Pour the flour on a working surface, add the ingredients, knead well and let the dough rest for 30 minutes. Using the ap ...
Meat gravy with cloves (Basic recipes)
Pass some lard pieces into salt and pepper; tie the meat with kitchen twine and put here and there the lard, two cloves ...
Chicken broth (Basic recipes)
Clean the chicken and remove the skin, the entrails, as much fat as you can and cut it into 4 pieces. Put into a pan wit ...