Pizzoccheri della Valtellina

What Goes With It

• A glass of Sassella
• Green salad
• A cold evening

Sides from the same cuisine on this site: Ciabatta, Citrus Fennel Salad, Fave e Cicoria.

How to Cook Pizzoccheri della Valtellina

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Knead both flours with the water and salt into a firm dough, 8 minutes, and rest 30 minutes. Roll 2 mm thick and cut into ribbons 1 cm wide and 7 cm long.

   Mark done

2. Bring a large pan of salted water to the boil and add the potato slices. Cook 8 minutes.

   Mark done

3. Add the cabbage and cook 5 minutes.

   Mark done

4. Add the pizzoccheri and cook 5 minutes more, until tender.

   Mark done

5. Meanwhile melt the butter with the garlic and sage over medium heat until the butter foams and turns nut brown and the sage crisps.

   Mark done

6. Lift everything out of the water with a slotted spoon — do not pour it into a colander, the pasta breaks.

   Mark done

7. Layer in a warm bowl: pasta and vegetables, then diced cheese and parmesan, repeated three times. Pour the hot sage butter over, add the pepper, and leave 2 minutes before tossing at the table.

   Mark done

Related guides: Prep, cook and total time · Ingredient substitutions.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes From the Method

Layer the cheese, never stir it in.

Lift the pasta out with a spoon. Buckwheat breaks in a colander.

Brown the butter properly — pale butter leaves it flat.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Refrigerated for 2 days. Reheat at 180°C / 356°F covered. It does not freeze well.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.

Vegetarian when made with a hard cheese made without animal rennet in place of the parmigiano reggiano.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.