This fulfilling dish very rich in butter, cheese, potato and cabbage is called Pizzoccheri, pronounced ‘pizzo-kke-ree’, a tagliatelle-alike short pasta with a porous and rustic texture made from buckwheat flour. It is traditional in Northern Lombardy, precisely from the mountainous area of Valtellina. 

Buckwheat flour is also used to make focaccia: buckwheat-flour-focaccia-and-thyme


Serves: 4 | Preparation : 1 h | Cooking : 30 mins

  • Buckwheat flour, sifted: 200 g
  • Italian 00 Flour / Plain flour / All Purpose, sifted: 50 g
  • Fontina Cheese, grated: 200 g
  • Butter, unsalted: 200 g
  • Water at room temperature: 150 ml
  • Potato, medium-sized, cut into chunks: 3
  • Garlic cloves: 4
  • Savoy Cabbage: 1, cut into thin strips
  • Salt and pepper: to taste


On a work surface, form a well with the two sifted flours.

Pour the water a little at a time into the well mixing with a fork. Gradually add all the water, knead by hand until you get a thick dough.

Roll out the dough with a rolling pin, cut out strips of dough from 5 and 10 mm wide and 5-7 cm long.

Boil potato chunks along with cabbage strips until soften.

With 5 minutes to go, add the pizzoccheri and season with salt.

Melt the butter and brown the garlic cloves. Drain Pizzoccheri along with vegetables, place in a heated oven dish by alternating layers of Pizzoccheri and vegetables, Fontina cheese, hot melted butter and garlic cloves, mix and serve.


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