Pizzoccheri

Pizzoccheri
PizzoccheriAlec Jacobson

Buckwheat produces somewhat delicate and brittle noodles, so make sure to roll and cut pizzoccheri dough gently and boil the noodles in plenty of water. Dressed with layers of cheese and melted butter, this dish is great the day you make it, but just as enjoyable (and somewhat more cohesive) cooled then reheated later that day or the next day under the broiler. Be sure to use an ovenproof platter or serving dish if reheating.