Pizzoccheri della Valtellina
Pizzoccheri is a hearty, traditional buckwheat pasta dish from the Valtellina region of Lombardy, Italy. It features short, flat pasta typically served with potatoes, cabbage or Swiss chard, cheese, and a garlic-infused butter sauce. This vegetarian version is comforting and satisfying.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 670 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pasta
- 200 gbuckwheat flour
- 100 gall-purpose flour
- 120 mlwater, warm
- 0.5 tspsalt
Ingredients
- 2 pcspotato, peeled and cubed
- 200 gswiss chard, chopped
sauce
- 80 gbutter
- 3 clovegarlic, thinly sliced
- 6 pcssage, fresh leaves
cheese
- 100 ggrana padano cheese, grated
- 100 gfontina cheese, cubed
Equipment
rolling pin · small pan · large bowl · large pot · knife · serving bowl
The method
Step by step
- 1
Combine the buckwheat flour, all-purpose flour, and salt in a large bowl. Gradually add the warm water, mixing until a shaggy dough forms.
About 5 min
- 2
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
About 10 min
Cook’s note: Do not overwork the dough, as buckwheat flour can make it crumbly.
- 3
Divide the rested dough into two portions. Roll out each portion thinly, about 2-3 mm thick, into a rectangle.
About 5 min
- 4
Cut the dough into strips about 7-8 cm wide, then cut these strips into smaller rectangles, approximately 1 cm by 3 cm, to form the pizzoccheri pasta.
About 5 min
Cook’s note: Dust the cut pasta with a little flour to prevent sticking.
- 5
Bring a large pot of salted water to a rolling boil.
About 5 min
- 6
Add the cubed potato to the boiling water and cook for 5 minutes.
About 5 min
- 7
Add the chopped swiss chard and the pizzoccheri pasta to the pot with the potatoes. Cook for 8-10 minutes, or until the pasta is al dente and the vegetables are tender.
About 10 min
Cook’s note: The pizzoccheri will float to the top when almost cooked.
- 8
While the pasta cooks, melt the butter in a separate small pan over medium heat. Add the sliced garlic and fresh sage leaves.
About 2 min
- 9
Cook the butter and aromatics until the butter is lightly browned and fragrant, and the sage leaves are crispy.
About 3 min
Cook’s note: Watch carefully to prevent the garlic from burning.
- 10
Drain the pizzoccheri, potatoes, and swiss chard, reserving a small amount of the cooking water.
About 1 min
- 11
In a large serving bowl, layer the drained pasta and vegetables with the grated Grana Padano cheese and cubed Fontina cheese. Pour the hot garlic-sage butter over the layers.
About 2 min
Cook’s note: The heat from the pasta and butter will help melt the cheese.
- 12
Gently toss everything together until the cheese is melted and creamy, adding a splash of the reserved cooking water if needed to achieve a good consistency. Serve immediately.
About 2 min
Per serving
Nutrition
- Calories
- 670kcal
- Protein
- 23.5g
- Carbs
- 73.5g
- Fat
- 30.5g
- Fibre
- 4.8g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pizzoccheri in an airtight container in the refrigerator.
Reheat gently in a pan with a splash of water or broth, or in the microwave, until warmed through.
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