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Pizzoccheri della Valtellina

Buckwheat ribbons with cabbage, potatoes and Casera cheese

Teglio-style handmade buckwheat pizzoccheri with cabbage, potatoes, Valtellina Casera, grated grana and browned garlic butter.

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Prep35 minsCook20 minsServes4DifficultyMedium
Editorial recipe cover for Pizzoccheri della Valtellina, from Teglio, Lombardy

Teglio, Lombardy

The regional version.

Teglio-style buckwheat pasta with cabbage, potato, Casera and garlic butter.

  • The Teglio flour ratio is four parts buckwheat to one part wheat.
  • Potatoes and cabbage cook with the handmade ribbons.
  • Valtellina Casera and browned garlic butter finish the layered dish.

Technique: buckwheat ribbons with cabbage, potatoes and Casera cheese

Buckwheat dough is less elastic than wheat dough, so handle the rolled sheets gently. Warm the serving dish so the Casera melts between the layers.

Ingredient notes & swaps

  • Substituting another cheese changes the flavour; Valtellina Casera DOP is the traditional cheese for this version.

The recipe

Pizzoccheri della Valtellina

35 min prep20 min cook55 min total4 servings
Scale:

Ingredients

Pasta

Vegetables

Finish

Method

  1. 1

    Knead both flours with water for about 5 minutes until firm and cohesive. Add small amounts of water only if dry.

  2. 2

    Roll to 2–3 mm. Cut into 7 cm-wide bands, stack lightly and slice across into ribbons about 5 mm wide.

  3. 3

    Boil cabbage and potatoes in salted water for 5 minutes, then add fresh pizzoccheri and cook about 10 minutes until tender.

  4. 4

    Meanwhile brown butter with garlic gently, watching it closely so the milk solids colour without burning.

  5. 5

    Lift pasta and vegetables into a warmed dish in layers, alternating with grated grana and Casera shavings.

  6. 6

    Pour hot garlic butter over the layers, add pepper and serve immediately without vigorously mixing away the cheese layers.

The version on this page

Teglio-style buckwheat pasta with cabbage, potato, Casera and garlic butter.

  • The Teglio flour ratio is four parts buckwheat to one part wheat.
  • Potatoes and cabbage cook with the handmade ribbons.
  • Valtellina Casera and browned garlic butter finish the layered dish.

Cooking it well

Buckwheat dough is less elastic than wheat dough, so handle the rolled sheets gently. Warm the serving dish so the Casera melts between the layers.

Serving and planning

Serve immediately as a rich mountain pasta dish. Chard or green beans are documented seasonal alternatives to cabbage.

Ingredient alternatives

Substituting another cheese changes the flavour; Valtellina Casera DOP is the traditional cheese for this version.

Explore the Italian regional cooking guide for related dishes and pantry notes.

Storage

Refrigerate cooked leftovers promptly in a covered container and use within 3 days.

Freezing

Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.

Reheating

Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.

Keep cooking

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