Pizzoccheri – Lombard buckwheat pasta


First published in 2018
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  • 250g of buckwheat flour
  • 150g of 00 flour
  • 200ml of warm water

To serve

  • 100g of savoy cabbage
  • 700g of potatoes, peeled and diced into 2cm pieces
  • 1 garlic clove, sliced
  • 75g of butter
  • 1 sprig of sage, leaves picked
  • 60g of Valtellina Casera cheese, (or Gruyère, Gouda or Fontina), sliced
  • 10g of Parmesan, grated
  • salt
  • pepper
Mix the 2 flours in a large bowl then slowly add the water until a dough starts to come together – you may not need to use all the water
Flour a work surface then tip the dough out and knead for 8 minutes, or until it becomes smooth and elastic. Wrap in cling film and leave to rest for 1 hour
Divide the dough into 2 to make it easier to work with. Roll it out to 3mm thick then cut into 10cm bands. Make sure the pasta is dusted with enough flour, then pile up the pasta and slice into short 6mm pasta ribbons. Cover the pasta with a cloth as you work in batches to prevent it drying out
Bring a large pan of salted water to the boil, then add the potatoes and the pasta. Cook for 5 minutes, then add the cabbage strips to the pan. Cook for 3 more minutes, or until the potatoes and cabbage are cooked and the pasta is al dente
As the pasta and vegetables are cooking, heat the butter in a frying pan until foaming and sauté the garlic and sage leaves until golden
Drain the cooked pasta and vegetables and place in a serving dish. Dot small pieces of Casera cheese over the top with the grated Parmesan. Pour over the hot garlic- and sage-infused butter, which will melt the cheese, then season and serve immediately
First published in 2018
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