Buckwheat pasta with vegetables

Step 1
Buchwheat flour, plain flour and salt, mix together in a bowl, make a well in the centre.

Step 2
Whisk milk and eggs, stir gradually into the flour and beat with a wooden spoon to form a smooth dough. Cover and leave to stand at room temperature for approx. 30 minutes. 

Step 3
Bring water to the boil in a large pan.

Step 4
Blanch spinach for approx. 30 seconds, remove, drain and keep warm. Blanch Savoy cabbage for approx. 2 minutes, remove, drain and mix with spinach. Boil beans uncovered for approx. 15 minutes until al dente, drain and mix with vegetables. Pour water away, wipe pan.

Step 5
Sweat smoked raw ham, onion and sage leaves in butter, add to vegetables. Bring 2 litres salted water to boil in the sam pan.

Step 6
Shape: Spread dough out in batches on a moistened chopping board with handle. Dip a metal spatula into hot water. Holding board over pan, cut strips of dough and slide them into the simmering water. As soon as the strips rise to the surface, remove with a perforated sppon, drain and mix with vegetables. Repeat with remaining dough.

Tips: 
Serve with finely grated mountain cheese from Graubünden. Slowly sweat 1 clove of pressed garlic in 50g butter, until butter froths and the garlic is golden. Drizzle over the pizokel. 

Per person: 26 g fat, 26 g protein, 66 g carbohydrate, 2519 kJ (603 kcal)