Buckwheat pasta with cabbage, potatoes and cheese (Pizzoccheri)

Buckwheat tagliatelle also known as Pizzoccheri alla Valtellinese with cabbage, potatoes and loads of butter and mountain cheese for a full flavored winter warmer 😋 – Full recipe through the link in my bio 🙏
.
A heart-warming dish from humble origins but one that requires well selected ingredients. It is the most characteristic dish from the Valtellina Valley and truly represents the spirit and the way of life of this mountain region in the north of Italy.

As with every regional dish it has its peculiarities. The Valtellina Valley is rich in buckwheat cultivations and using buckwheat flour in this tagliatelle (Pizzoccheri) makes the pasta dough harder to work with but has the benefit of being gluten free. Cut it with GF plain flour to make your life a little easier.