📝 About This Recipe
Hailing from the rugged mountains of Valtellina in Lombardy, this rustic pasta dish is the ultimate Italian comfort food. It features earthy, handmade buckwheat ribbons tossed with hearty cabbage, potatoes, and a luxurious amount of melted Valtellina Casera cheese and brown butter infused with sage and garlic. It is a warming, soul-satisfying meal that perfectly captures the essence of Alpine culinary traditions and mountain hospitality.
🥗 Ingredients
For the Fresh Pizzoccheri Pasta
- 400 grams Buckwheat flour (finely ground)
- 100 grams All-purpose flour (Type 00) (plus extra for dusting)
- 250-300 ml Water (lukewarm)
- 1 teaspoon Fine sea salt
Vegetables and Cheeses
- 200 grams Savoy cabbage (cleaned and cut into thick strips)
- 250 grams Potatoes (peeled and cut into 2cm cubes)
- 250 grams Valtellina Casera DOP cheese (diced into small cubes; substitute with Fontina if unavailable)
- 150 grams Parmigiano Reggiano (freshly grated)
For the Seasoning
- 150 grams Unsalted butter (high quality)
- 10-12 pieces Fresh sage leaves (whole)
- 2-3 pieces Garlic cloves (peeled and lightly smashed)
- to taste Black pepper (freshly cracked)
👨🍳 Instructions
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1
On a large wooden work surface, mix the buckwheat flour and all-purpose flour together, forming a mound with a well in the center.
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2
Pour the lukewarm water and salt into the well. Begin incorporating the flour from the edges into the water using a fork, then transition to your hands.
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3
Knead the dough vigorously for about 10 minutes until it becomes smooth and compact. Buckwheat lacks gluten, so the dough will feel more brittle than standard pasta dough.
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4
Wrap the dough in a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes to allow the moisture to hydrate the flour.
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5
Roll out the dough with a rolling pin until it is approximately 2-3 mm thick. Dust with flour as needed to prevent sticking.
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6
Cut the dough into strips about 7-8 cm wide. Stack the strips and cut them crosswise into short ribbons about 1 cm wide. These are your pizzoccheri.
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7
Bring a very large pot of water to a boil and add a generous amount of salt.
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8
Add the cubed potatoes to the boiling water and cook for 5 minutes.
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9
Add the shredded Savoy cabbage to the same pot and continue boiling for another 5 minutes.
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10
Drop the pizzoccheri into the boiling water with the vegetables. Cook for about 10-12 minutes, or until the pasta is tender but still has a slight bite.
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11
While the pasta cooks, melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and sage leaves. Cook until the butter begins to foam and turns a light hazelnut brown (beurre noisette) and the sage becomes crisp.
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12
Warm a large serving bowl or individual plates. Use a slotted spoon to lift the pasta and vegetables from the water, allowing them to drain slightly.
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13
Create layers in the serving bowl: start with a layer of pasta and vegetables, followed by a generous handful of Casera cheese and Parmigiano Reggiano. Repeat until all ingredients are used.
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14
Remove the garlic from the hot butter and pour the sizzling butter and sage leaves over the top of the cheese-layered pasta. The heat from the butter and pasta will melt the cheese.
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15
Let the dish sit for one minute without stirring to allow the flavors to meld, then gently toss and serve immediately with a final crack of black pepper.
💡 Chef's Tips
Always use a mix of buckwheat and white flour; 100% buckwheat dough is too fragile for most home cooks to handle. If you cannot find Valtellina Casera, a mixture of Fontina and Bitto or Gruyère provides a similar nutty and melting quality. Ensure the butter is cooked until it reaches a 'hazelnut' color; this brown butter is essential for the authentic nutty flavor profile. Do not overcook the potatoes; they should be soft enough to eat but firm enough not to turn into mash when tossing the pasta. Pre-heat your serving bowl with some of the boiling pasta water before layering to ensure the cheese stays melted and stringy.
🍽️ Serving Suggestions
Pair this rich dish with a structured red wine from the Valtellina region, such as a Nebbiolo-based Valtellina Superiore. Serve with a side of 'Giardiniera' (pickled vegetables) to provide a bright acidity that cuts through the richness of the butter and cheese. A crisp green salad with a sharp lemon vinaigrette makes for an excellent refreshing accompaniment. Follow the meal with a glass of Braulio or another Alpine amaro to aid digestion after this hearty mountain feast.