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Dock Flour Pizzoccheri
Dock Flour Pizzoccheri is a modern British recipe (based on an Italian original) for a classic rustic pasta made with curly dock seed, buckwheat and wheat flours served with a butteer, cheese and herb sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Dock Flour Pizzoccheri.
prep time
20 minutes
cook time
5 minutes
Total Time:
25 minutes
Additional Time:
(+10 minutes resting)
Serves:
4
Rating: 
Tags : Wild FoodSauce RecipesVegetarian RecipesHerb RecipesCheese RecipesBritish Recipes
Pizzoccheri is a rustic (no pasta machine required!) pasta from north Italy that is primarily made with buckwheat flour. This makes the pasta nutty in flavour, toothsome and hearty. Even better, it makes a very quick meal. Here I’ve substituted dock flour for half the buckwheat flour as the basis of this wild-foraged pasta.
Ingredients:
125g
dock seed flour
125g buckwheat flour (plus extra for dusting)
170g ‘00’ flour
Fine sea salt
To serve
60ml olive oil (or 80g butter)
60g fontina or gruyere cheese, grated
30g soft herb leaves – flat-leaf parsley, chives and/or oregano all work well
Freshly-ground black pepper
Method:
Combine the three flours and a teaspoon of salt in a large bowl, whisking to ensure proper mixing. Form a well in the centre of the flour mixture, then pour in 220ml room-temperature water. Mix in well and bring the ingredients together, then knead for five minutes, until you have a smooth dough. Cover with a cloth and set aside to rest for 10 minutes.
On a lightly-floured work surface roll the dough into a 24cm-long sausage, then cut this into three 8cm-long pieces. Generously flour a work surface with buckwheat flour, then roll each piece of dough into a rough rectangle (about 30cm x 45cm) that’s about 2-3mm thick. With the long side facing you, fold over one of the rectangles twice, so it now has three layers, then cut widthways into 1cm-wide ribbons. Arrange these on a tray, cover with a cloth to stop them drying out, and repeat with the remaining two dough rectangles.
Bring a large saucepan of well-salted water to a boil. Turn down the heat to medium-high, shake any excess flour off half the pasta ribbons, then drop into the pot and stir gently with the handle of a wooden spoon to stop them clumping together. Cook for two or three minutes, until cooked to al dente, then, using a large slotted spoon or spider, lift out into a large colander set over a large bowl. Bring the water back to a boil, repeat with the remaining pasta, and save two tablespoons of the pasta cooking water.
Put the oil or butter in a wide, heavy-based, medium-sized saucepan on a medium-high heat. Add all the dock flour pizzoccheri along with the reserved pasta water, and stir gently to coat and combine. Take off the heat, then immediately sprinkle over the cheese and herbs.
Serve topped with plenty of freshly ground black pepper.
