Crack <quantity>1</quantity> egg into a container with <quantity>100<unit>ml</unit></quantity> of water and mix

Add <quantity>200<unit>g</unit></quantity> of durum wheat flour and <quantity>250<unit>g</unit></quantity> of buckwheat flour to a large bowl. Mix the flours

Add the egg mixture to the flour mix in three batches. Stir between batches until the liquid is absorbed so you get a lumpy dough

Transfer the dough to a clean surface and knead it until you get a smooth and elastic ball

Wrap the dough in cling film

Let it rest for 1h in the refrigerator to hydrate

Roll out the dough with a rolling pin to get a <quantity>5<unit>mm</unit></quantity> thick rectangle. Dust with durum wheat flour so the dough does not stick to the work surface

Pass the dough through the thickest setting of the pasta machine. Fold it in half and repeat twice

Fold the dough and repeat the process, reducing the thickness setting on the pasta machine each time

Pass the dough twice through the thinnest setting

Bring a large pot of water to a boil over high heat

Add salt to taste

Cut the dough sheet into <quantity>3</quantity> long pieces

Pass each piece through the tagliatelle setting in the pasta machine cutter

Dust the cut pasta with durum wheat flour to avoid sticking

Cook the pasta in the boiling water for 3m until al dente. Transfer the cooked pasta to a bowl with cold water to stop the cooking. The pizzoccheri is ready

Enjoy it with your favorite sauce!