Pizzoccheri – Lombard buckwheat pasta
Item 1 of 1
- medium
- 4
- 60 minutes
Buckwheat is an important staple in the northern parts of Lombardy, and the grain is often ground into flour for making pasta – known locally as pizzoccheri. Served with cubes of potato, wilted cabbage and melted local cheese, it is a rustic dish traditionally served in the mountain villages of the region. Swap the Valtellina Casera and Parmesan cheeses for ones that are made using vegetable-based rennet if serving to vegetarians.
First published in 2018
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Ingredients
Metric
Imperial
Pizzoccheri
- 250g of buckwheat flour
- 150g of 00 flour
- 200ml of warm water
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Method
1
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
2
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
3
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
4
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
5
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
6
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
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