Pizzoccheri Alla Valtelinese – Rye Pasta with Chard & Potatoes

Pasta dishes are always a good idea!

Knead all the pasta ingredients into one portion and then rest covered for about ½ h. Roll out the dough thinly and cut it into 1 cm wide and 3 cm long pieces and cook them in salted water for about 3 min.

Dice the onion and sauté with the chard stems cut into small pieces. Rinse the chard leaves and cut into narrow strips and blanch in salted water for about 15 sec.

Rinse and cut into narrow strips. Remove the skin from the potatoes, cut them into cubes of about 1 cm and boil them in salted water until al dente (about 3 minutes). Cut the bacon into pieces and fry until crispy. Fill all components warm in layers with the coarsely grated cheese in a large bowl and season with salt & pepper and a pinch of nutmeg. Cover and let stand for about 2 minutes. Stir and serve.

Goes well with: everything together already in!

Drink recommendation: “Stony” dry white wine /Grauburgunder

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