Pizzoccheri recipe

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

Pizzoccheri recipe

Best recipe review An unusual dish 4.8/5 Nice idea Julia - I now have some pizzochecheri so must try this again, now with the proper pasta! Paul R Smith

For the pasta:

Other ingredients:

For the pasta:

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

Cooking:

cut the cabbage in short strips, the potatoes in small dices and boil in salted water for 10-15 minutes
add the pizzoccheri and boil for about 10 minutes
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
continue layering pizzoccheri and cheese
fry the garlic in the butter and pour it in the baking tin without mixing

Serve piping hot.

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

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