Pizzoccheri is a classic dish made with these noodles. It is the king of hearty dishes. Rich, dense pasta coated in melted cheese, a few potatoes to make it extra starchy, and cabbage to keep it interesting. A winter mountain meal if there ever was one. The hearty egg pasta can be rolled by hand with a rolling pin or by machine.
1 teaspoon psyllium husk powder
2 teaspoons whole chia seed
1 tablespoon whole flax seed
3⁄4 cup (4.2 ounces) all-purpose gluten-free flour plus more for kneading and rolling*
3⁄4 cup buckwheat flour (3.6 ounces)
2 large eggs
5 large egg yolks
2 teaspoons extra virgin olive oil
1 teaspoon fine sea salt
*We prefer to use a flour mix that does not contain xanthan or guar gums. If you choose to use a mix with gums, omit the psyllium, chia, and flax. See GF Basics / Baking Essentials for more info.
1 In a clean coffee grinder, combine and pulverize the psyllium, chia, and flax into a powder. In a mixer with a paddle attachment, mix the powder with all remaining ingredients on low speed, and continue mixing for 3 minutes, to hydrate the flours. The dough will be very thick and goopy at this point. Wrap the dough tightly in plastic wrap and refrigerate for one hour or up to 3 days.
2 Remove the dough from the fridge. Generously sprinkle a clean counter with additional gluten-free flour. Scrape the dough onto the floured counter, knead additional flour into the dough until the mixture is no longer tacky, but not dry.
3 Divide the dough in four pieces; wrap three of the pieces tightly in plastic. Working with the remaining piece of dough, use a pasta machine or rolling pin to roll the dough to a 1⁄8-inch thick sheet. Use a sharp long knife to cut the dough into even widths, about 1⁄2-inch wide. Cut the dough in 4-inch lengths to form short noodles. Transfer the noodles to a (gluten-free) floured sheet pan. Store in the freezer until ready to use. Repeat with remaining dough