Dive into the culinary world of this nourishing dish, where buckwheat flour tagliolini meets tender black kale, harmonizing with a velvety pecorino cream and crunchy hazelnuts. Discover the art of transforming leftovers into a masterpiece, guided by seasonality, love, and care. Immerse yourself in the therapeutic process of kneading the dough, creating a symphony of taste and texture that transcends the ordinary. Join this culinary journey that defies critics and celebrates the joy of cooking at home.
Sift and mix both flours and pour on a wooden board or into a large bowl. Make a well in the centre and crack the eggs. Whisk with a fork, incorporating flour a little bit at the time.
Once you have big crumbles start kneading with your hands gently, until you will obtain and elastic and smooth dough.
Wrap the dough into the clingfilm and let it rest for about 30 minutes.
If you use the pasta machine divide the dough in 2 parts. Wrap one in the clingfilm again and flat the other one with your palm, dusting with some 00 flour.
Set the pasta machine to widest setting and roll out the dough. Fold and repeat for a couple of times, always at the widest setting.
Once you have a silky sheet of dough you can start rolling the dough through the setting, doing from the widest to the narrowest , this time stretching just one time for each setting and dusting with flour if necessary.
Once you have stretched the pasta enough – about 1,5/2 mm - cut the rectangles in half and cut the pasta using the tagliolini attachment.
Fill a pasta pot with plenty water and bring to the boil.
Wash the cavolo nero under the running water. Cut out the thick stalks ( a used them for a soup)
Once the water is boiling add one tablespoons of fine sea salt and the cavolo nero. Boil for ten minutes or until tender.
Drain the vegetables, reserving the water – we will cook the tagliolini in there.
Once the cavolo nero its cold, squeeze it gently and chop roughly.
Peel and slice the garlic and set aside.
In a large sauté pan heat at low flame 4 tablespoons extra virgin olive oil. Add the garlic and cook for one minute without turning it to the brown.
Add the cavolo nero , a pinch of salt and pepper and let it cook for 10 minutes.
In a sauce pot pour the milk, add the corn starch and stir until melted. Bring the milk to the boil at low heat, then turn the flame off and add the grated cheese.
Stir until the cheese will be melted, add a pinch of fresh grounded pepper and taste the sauce – maybe you will need a pinch of salt, depending by the cheese. Set aside