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Valtellina Pizzoccheri

Valtellina Pizzoccheri
The Silver Spoon Kitchen

Prep 50 mins
Cook 50 mins
Total 1 hr 40 mins
6 servings
455 kcal


For the pasta

  • 1 1/4 cups buckwheat flour
  • 3/4 cup all-purpose flour preferably Italian type 00, plus extra for dusting
  • 1 egg lightly beaten
  • 2 tablespoons milk
  • Salt

For the pasta sauce

  • 14 ounces savoy cabbage shredded
  • 1 potato chopped
  • Scant 1/2 cup butter
  • 1 onion thinly sliced
  • 1 garlic clove thinly sliced
  • 4 shredded sage leaves
  • 5 ounces sliced low-fat cheese
  • 1 cup grated Parmesan cheese
  • Salt and pepper


Make the pasta

  • Sift together both flours and a pinch of salt into a mound on the counter and make a well in the center. Add the egg, 1 tablespoon warm water, and the milk and gradually incorporate the flour with your fingers, adding more warm water if necessary. Knead until smooth.
  • Roll in a damp dish towel and let rest for 30 minutes.

Make the pasta sauce

  • Put the cabbage and potato into a pan, add water to cover, and season with salt and pepper. Bring to a boil, then lower the heat, and simmer for 20 minutes until the cabbage is tender and the potato is almost disintegrating.
  • Divide the butter between three small pans and cook the onion, garlic, and sage in the separate pans until soft and golden brown.
  • Roll out the pasta dough into a fairly thick sheet on a lightly floured counter and cut into 1/2-inch wide ribbons about 8 inches long.
  • Add the pizzoccheri to the pan of cabbage and potato, cook for 5 minutes, then drain, and transfer the mixture to a large dish. Pour the three hot butters over the mixture and toss lightly.
  • Arrange a layer of pizzoccheri-vegetable mixture on the base of a soup tureen, place a layer of cheese slices on top, and sprinkle with the Parmesan. Continue making alternating layers until all the ingredients are used. Serve hot.