Pizzoccheri recipe

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Pizzoccheri recipe
Pizzoccheri recipe
Servings:Serves 4
Calories per serving:1257
Ready in:40 minutes
Prep. time:15 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013

A vegetarian cheese pasta dish using pizzoccheri, a flat tagliatelle that is made with a mixture of buckwheat flour and wheat flour.

For the pasta:


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Other ingredients:


For the pasta:

  1. mix the two flours with water and knead for about 5 minutes
  2. with a rolling pin roll the dough to a thickness of 2-3 mm
  3. cut 7-8 cm wide strips, overlap the strips and cut across the width, yielding about 5 millimeters wide sort of short noodles


  1. cut the cabbage in short strips, the potatoes in small dices and boil in salted water for 10-15 minutes
  2. add the pizzoccheri and boil for about 10 minutes
  3. using a skimmer make a layer of pizzoccheri (with cabbage and potatoes) in a baking tin, sprinkle with grated Parmigiano Reggiano cheese and Valtellina Casera cut into flakes
  4. continue layering pizzoccheri and cheese
  5. fry the garlic in the butter and pour it in the baking tin without mixing

Serving suggestions

Serve piping hot.

Pizzoccheri pairs well with a full bodied local red wine: Valtellina Superiore


Dried pizzoccheri
  • If you do not find Valtellina Casera cheese, you can try with Bitto, Fontina, Cheddar or all Parmigiano Reggiano cheese instead
  • If you do not want to make the pasta, you can buy it already made
  • When you fry the garlic you can add sage as well
  • Make sure to have a little bit of cheese left for the last layer and put it in a hot (~200 °C) oven for 5 minutes before serving

See also

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