Of which 4.1 g sugars and 17.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Handmade buckwheat pasta · Vegetables in the same pot · Cheese melted in layers
Allergens gluten, milk
Pizzoccheri della Valtellina
Buckwheat pasta with cabbage, potato and cheese
A Lombard mountain dish made with short buckwheat ribbons, savoy cabbage, potato, Valtellina Casera, Parmigiano and butter infused with garlic and sage. The pasta is made by hand, cut thicker than tagliatelle and cooked in the same pot as the vegetables. Layering lets the cheese melt without turning everything into a stirred mush.
Ingredients
- 320 g (11½ oz) whole-grain buckwheat flour
- 80 g (2¾ oz) type 0 flour
- 240 g (8½ oz) water
- 2 g salt
- 350 g (12½ oz) raw savoy cabbage
- 300 g (10½ oz) raw potato, peeled
- 240 g (8½ oz) Valtellina Casera
- 60 g (2 oz) Parmigiano Reggiano
- 120 g (4 oz) unsalted butter
- 10 g garlic
- 5 g fresh sage
- 0.6 g black pepper
- water and coarse salt for cooking the pasta, as needed — also for the vegetables
Method
- Mix the two flours and the salt for the dough. Add 220 g of the water and knead for 8–10 minutes; add the rest only as needed to get a firm, pliable dough with no dry flour.
- Shape into a disk, wrap and let rest for 30 minutes. Buckwheat doesn't develop the same elasticity as wheat: resting hydrates the flour and reduces cracking.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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