Ingredients for 4 servings:
300 gr buckwheat or wholemeal flour
25 gr butter
1 egg
1 dl milk
Salt
Ready in: about 15 minutes
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).
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).
In the picture, Dark bigoli
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