Pizzoccheri, in their springtime dress

You will need:

400 g buckwheat flour;

100 g white flour;

350 ml water;

4 potatoes;

a head of Swiss chard;

1 onion;

extra virgin olive oil;

parmigiano;

salt.

How to:

Mix the two flours in a bowl with a pinch of salt;

add the water and start kneading with your hands until you get a smooth dough. If you feel it crumbling or too dry, just add more water;

transfer the dough to a floured surface and roll it out to a thickness of 3-4 mm;

cut the dough into strips and then into smaller pieces, to obtain pasta of a size about 4×1 cm;

bring water to boll in a large pot;

peel the potatoes and cut into small cubes;

Clean the chard, cut the stems into pieces about 1 cm and the leaves a little bigger;

add salt to the boiling water, then throw in the potatoes and the Swiss chard;

after 10 minutes, add the pizzocheri to the water with vegetables and let cook for 10 more minutes;

Meanwhile, cut the onion and cook it on a low fire for about 5 minutes in a large pan, until transparent;

drain the pizzocheri and the vegetables, then pass them in the pan with the onion for couple of minutes on a high fire;

serve hot, finshing off with some greated parmigiano.

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