* 200 g Buckwheat Flour * 50 g OO Pasta Flour * 100 ml Water * 200 g Savoy Cabbage torn * 250 g Yukon Gold Potatoes cubed * 100 g Unsalted Butter * 2 cloves Garlic sliced * 250 g Bitto, Valtellina Casera or Fontina Cheese shaved * 150 g Parmigiano Reggiano shredded
**Instructions**
​
1. On your kitchen counter add the buckwheat flour and pasta flour. Form a nest in the center and add the water, slowly incorporating it into a dough with your hands. 2. Knead the dough while ensuring the surface is well floured, for 5-7 minutes. 3. Roll the dough out into a pasta sheet using a rolling pin until it is 3 mm thick. Cut the dough into strips, approximately 10 cm wide. Place the strips on top of each other then slice the strips into pasta ribbons approximately 6 mm wide. Repeat until all pasta is used. 4. Preheat oven to 350 F. Add potato to a large pot of boiling salted water and cook for 5 minutes. Add torn cabbage and cook for an additional 5 minutes. 5. Meanwhile melt butter with garlic slices until golden brown in a small pan. 6. Once water is simmering, add pizzoccheri noodles, cooking for 10-12 minutes or until al dente. Strain pasta. 7. In a buttered casserole dish, layer the pasta/cabbage/potato mixture with shaved Bitto, Valtellina Casera or Fontina Cheese. 8. Top the casserole with grated parmesan cheese then gently pour the butter and garlic mixture over the pizzoccheri casserole. 9. Add the casserole dish to the oven and bake for 5-10 minutes until the cheese has melted. Serve immediately.
3 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/pizzoccheri-alla-valtellinese-pasta-recipe/).
**Ingredients**
* 200 g Buckwheat Flour
* 50 g OO Pasta Flour
* 100 ml Water
* 200 g Savoy Cabbage torn
* 250 g Yukon Gold Potatoes cubed
* 100 g Unsalted Butter
* 2 cloves Garlic sliced
* 250 g Bitto, Valtellina Casera or Fontina Cheese shaved
* 150 g Parmigiano Reggiano shredded
**Instructions**
​
1. On your kitchen counter add the buckwheat flour and pasta flour. Form a nest in the center and add the water, slowly incorporating it into a dough with your hands.
2. Knead the dough while ensuring the surface is well floured, for 5-7 minutes.
3. Roll the dough out into a pasta sheet using a rolling pin until it is 3 mm thick. Cut the dough into strips, approximately 10 cm wide. Place the strips on top of each other then slice the strips into pasta ribbons approximately 6 mm wide. Repeat until all pasta is used.
4. Preheat oven to 350 F.
Add potato to a large pot of boiling salted water and cook for 5 minutes. Add torn cabbage and cook for an additional 5 minutes.
5. Meanwhile melt butter with garlic slices until golden brown in a small pan.
6. Once water is simmering, add pizzoccheri noodles, cooking for 10-12 minutes or until al dente. Strain pasta.
7. In a buttered casserole dish, layer the pasta/cabbage/potato mixture with shaved Bitto, Valtellina Casera or Fontina Cheese.
8. Top the casserole with grated parmesan cheese then gently pour the butter and garlic mixture over the pizzoccheri casserole.
9. Add the casserole dish to the oven and bake for 5-10 minutes until the cheese has melted. Serve immediately.
I’m in!
Looks good 🙂