Pizzoccheri from Valtellina
  • 1 hour

  • Easy

  • 3-4 serves


Ingredients for the pasta:

160g BUCKWHEAT FLOUR (=5,64oz=1 ⅓ cup)

40g PLAIN FLOUR (=1,41oz=⅓ cup)

110g room temperature WATER (=3,88oz=½ cup)

Ingredients for the dressing:

230g diced POTATOES (=8,11oz=1 ½ cup)

230g shredded SAVOY CABBAGE (=8,11oz=3 ¼ cup)

180g diced PDO VALTELLINA CASERA (=6,35oz=1 ⅓ cup)

140g diced PDO BITTO (=4,94oz=1 ⅛ cup)

110g grated PDO PARMIGIANO REGGIANO 24months (=3,88oz=1 ⅛ cup)

150g unsalted BUTTER (=5,29oz=⅔ cup)

SAGE LEAVES to taste

6g COARSE SALT (=0,21oz=1 tsp)


Bring to boil a pot filled with water.

In the meantime, wash savoy cabbage and sage leaves, then peel and wash potatoes. Shred cabbage and dice potatoes.

Take away the rind and then dice PDO Valtellina casera and PDO Bitto cheeses.

Grate PDO Parmigiano Reggiano.

Prepare pasta mixing all the ingredients in a bowl with your hands, then knead until homogeneous. 

Roll the pasta with a rolling pin on a lightly floured pastry board until you reach a homogeneous thickness of about 2mm (=0,08in).

Cut horizontal and vertical strips with a knife in order to get many rectangles of about 7x1cm (2,76×0,39in). Cut pasta scraps out.

Once boiling, add coarse salt to water. Throw savoy cabbage and potatoes in and cook for about 5 minutes, then add pasta and cook for another 10 minutes.

In the meantime, melt butter at low heat in a small pot with sage leaves. Pour some warm butter in a baking tray (mine is 23×16,5x6cm=9,05×6,50×2,36in), so to grease the bottom.

Once cooked, strain pizzoccheri, savoy cabbage and potatoes with a perforated spoon and lay them in the tray. Put diced cheeses on top, then dust with PDO Parmigiano Reggiano and sprinkle with melted butter (letting sage leaves fall as well). Continue in the same way for one more layer.

Bake in a preheated regular oven at 250°C (=482°F) for a few minutes to let the cheeses melt.

If there is any leftover, no problem: the more you bake pizzoccheri from Valtellina to warm them up the tastier they become!

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