Pizzoccheri is a type of short tagliatelle, a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. Wikipedia


(Serves 4)


  • 8 ounces buckwheat flour

  • 4 ounces all-purpose flour

  • Pinch of salt

  • 1 egg

  • 1/4 cup milk


  • 12 ounces savoy or other cabbage, roughly chopped

  • 6 ounces potatoes, cut into small cubes

  • 4 tablespoons olive oil

  • 1 tablespoon chopped fresh sage

  • 2 garlic cloves, minced

  • 12 ounces bitto, fontina, or telleggio cheese, shredded

  • Grated Parmesan cheese for serving


To make the dough:

  1. Combine the 2 flours in a bowl with salt.  Add the egg and mix it into the flour.

  2. Add the milk, mixing until you have a soft dough.  You may need more or less milk depending on the dryness of the flour.

  3. Knead the dough a few minutes until smooth and elastic.

  4. Allow to rest for 1 hour.

  5. Using a pasta machine or rolling pin, roll the dough out thinly and cut into noodles 1/4-inch wide.

  6. Cut the noodles into 3 to 4-inch lengths.

To make the sauce:

  1. Cook the cabbage and potatoes in boiling salted water for about 5 minutes, or until potatoes are tender. Add the pizzoccheri (noodles) and cook 2 more minutes.  Drain and reserve 1 cup of cooking water.

  2. Heat the oil in a large skillet and saute the sage and garlic for 1 minute.

  3. Add the cabbage mixture and shredded cheese; season with salt and pepper.

  4. Gently stir to combine and melt the cheese.

  5. Add reserved pasta water if the mixture is too thick.

  6. Serve with Parmesan sprinkled on top.

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