Pizzoccheri – Lombard buckwheat pasta

Name: Pizzoccheri – Lombard buckwheat pasta
Cook time: 1 h
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 250g of buckwheat flour; 150g of 00 flour; 200ml of warm water; 100g of savoy cabbage; 700g of potatoes, peeled and diced into 2cm pieces; 1 garlic clove, sliced; 75g of butter; 1 sprig of sage, leaves picked; 60g of Valtellina Casera cheese, (or Gruyère, Gouda or Fontina), sliced; 10g of Parmesan, grated; salt; pepper

Instructions

Cook:1h

This pizzoccheri recipe is a classic dish of Lombardy. The simple buckwheat pasta strips are served with potato, cabbage and cheese for a simple yet satisfying dish.

Updated at: Tue, 03 Mar 2026 00:55:55 GMT