Lombardy · No.100 / 103
Pizzoccheri della Valtellina
Pizzoccheri della Valtellina
Short buckwheat ribbons boiled with potato and cabbage, layered with Casera and garlic-browned butter.
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Meet the dish
Buckwheat pasta from Valtellina in Lombardy, centred on Teglio
The official ratio is 400 g buckwheat flour to 100 g wheat flour. Knead with water for five minutes, roll 2–3 mm thick and cut 5 mm ribbons. Boil potatoes and cabbage first, add pasta after five minutes, then layer everything with Valtellina Casera and Grana in a hot dish. Pour over garlic-browned butter and serve without stirring.
Pasta shapes to use
- hand-cut pizzoccheri
Key ingredients
- buckwheat flour
- wheat flour
- Valtellina Casera PDO
- potatoes
- Savoy cabbage
- garlic butter
Follow the cooking scenes
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Step 1: Make the buckwheat pasta
Knead four parts buckwheat to one part wheat flour with water, roll 2–3 mm thick and cut 5 mm wide.
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Step 2: Boil vegetables first
Add diced potatoes and cabbage to salted water, then add pasta after five minutes.
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Step 3: Layer with cheese
After about ten minutes, lift into a hot dish in alternating layers with Casera and Grana.
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Step 4: Pour over garlic butter
Brown garlic in butter, pour it over and finish with pepper without stirring.
What to watch for
- Potatoes are constant; cabbage may give way seasonally to chard or green beans.
- Do not over-drain; residual heat and moisture melt the layered Casera.
What sets it apart
This is not buckwheat pasta tossed with sauce: pasta and vegetables share a pot, then are layered with two cheeses and hot butter.