Pizzoccheri della Valtellina

Method

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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.

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

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3. Add the cabbage and cook 5 minutes.

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

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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.

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

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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.

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Chef’s Tips

• 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.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

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

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.