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Ingredients

• 150 gbuckwheat flour
• 80 g, plus extra for dustingplain flour, preferably Italian type 00
• 1egg, lightly beaten
• 30 mlmilk
• A pinch, plus to tastesalt
• 400 gSavoy cabbage, shredded
• 1potato, chopped
• 100 gbutter
• 1onion, thinly sliced
• 1 clovegarlic, thinly sliced
• 4fresh sage leaves, shredded
• 150 gsliced low-fat cheese
• 80 gParmesan cheese, grated
• 15 ml, plus more if neededwarm water
• To tasteblack pepper

Instructions

1. 1

   Mix the flours

   Sift both flours with a pinch of salt onto the work surface and shape them into a mound. Make a well in the centre.

2. 2

   Form the dough

   Put the egg, 15 ml warm water and the milk in the well. Gradually work in the flour with your fingers, adding more warm water if needed.

3. 3

   Knead and rest

   Knead the dough until smooth, wrap it in a damp tea towel and leave it to rest for 30 minutes. Meanwhile, put the cabbage and potato in a pan, cover with water and season with salt and pepper.

4. 4

   Cook the vegetables

   Bring the pan to the boil, then reduce the heat and simmer for 20 minutes, until the cabbage is tender and the potato is almost falling apart.

5. 5

   Cook the aromatics

   Divide the butter between three small pans. Cook the onion, garlic and sage in the separate pans until soft and golden brown.

6. 6

   Cut the pasta

   On a lightly floured work surface, roll the dough into a fairly thick sheet. Cut it into ribbons about 1 cm wide and 20 cm long.

7. 7

   Cook the pizzoccheri

   Add the pizzoccheri to the pan with the vegetables and cook for 5 minutes. Drain and transfer to a large dish.

8. 8

   Toss with butter

   Pour the hot butters over the vegetables and pasta, then toss lightly.

9. 9

   Start layering

   Arrange a layer of vegetables and pizzoccheri on the base of a soup tureen. Add a layer of sliced cheese and sprinkle with Parmesan.

10. 10

    Finish the layers

    Continue making alternating layers until all the ingredients have been used.

11. 11

    Serve hot

    Serve the pizzoccheri hot.

What is Valtellina pizzoccheri?

Pizzoccheri is a buckwheat pasta dish associated with Valtellina, a valley in Lombardy in northern Italy. The pasta is traditionally paired with vegetables, butter and cheese for a substantial, comforting meal.

This version makes the ribbons by hand and layers them with Savoy cabbage, potato and two cheeses. Cooking the pasta alongside the vegetables lets the components come together before the finishing butter and cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 25g protein, 73g carbs, 31g fat.

The flour and potato provide most of the carbohydrates, while the butter and cheeses contribute much of the fat. The egg, flour and cheese supply protein. For a more balanced plate, serve a moderate portion with a generous side of salad or other vegetables.

Buckwheat dough

Flour blend: Buckwheat flour gives the pasta its characteristic earthy flavour, while plain flour helps make a workable dough. The dough should be smooth after kneading, but it is intentionally rolled fairly thick rather than paper-thin.

Resting: Wrapping the dough in a damp tea towel for 30 minutes gives it time to rest before rolling. If it feels dry while mixing, add warm water gradually rather than pouring in a lot at once.

Cabbage and potato

Vegetable choice: Savoy cabbage softens into the dish, while the potato adds body. Chop the potato as directed so it cooks down during the 20-minute simmer.

Doneness: The cabbage should be tender and the potato nearly falling apart before the pasta goes into the pan. Keep the vegetables covered with water while they simmer.

Sage butter

Separate pans: The method divides the butter between three small pans and cooks the onion, garlic and sage in separate pans. This gives each aromatic time to soften and turn golden brown.

Timing: Prepare the butter mixture while the vegetables simmer and the dough rests. Pour it over the drained pasta and vegetables while hot, then toss gently.

Layering the cheese

Alternating layers: Begin with vegetables and pasta, add sliced cheese, then scatter over Parmesan. Repeat until the ingredients are used, as directed.

Melt and serve: The recipe relies on the hot pasta and butter to warm the cheese between the layers. Serve the dish hot so the cheese remains soft.

Serving ideas

The pasta, potatoes and cheese make this a filling centrepiece on their own. A crisp green salad or simply dressed vegetables can add a fresh contrast alongside it.

Serve straight from the tureen while hot, making sure each portion includes some pasta, vegetables and cheese from the layers.

Recipe notes & tips

• Add warm water to the dough a little at a time so it does not become sticky.
• Keep the dough covered with a damp tea towel during its 30-minute rest.
• Dust the work surface lightly with flour before rolling and cutting the dough.
• Cook the pasta ribbons for the specified 5 minutes with the vegetables.
• Toss the drained pasta and vegetables gently to keep the potato from breaking down further.
• Have the cheese ready before you begin layering, so the dish can be assembled while the pasta is hot.

Variations

• More greens: Add extra Savoy cabbage while keeping the pasta and layering method the same.
• Cheese choice: Use another sliced melting cheese in place of the low-fat cheese.
• Peppery finish: Add extra black pepper at the table to complement the butter and cheese.
• Sage emphasis: Use additional shredded sage in the butter for a more pronounced herbal flavour.
• Smaller ribbons: Cut the dough into shorter strips if they are easier to handle.

Common mistakes to avoid

• Adding water too quickly: The dough can turn sticky; incorporate warm water gradually.
• Skipping the rest: The dough may be harder to roll; leave it wrapped in a damp tea towel for 30 minutes.
• Undercooking the vegetables: The cabbage should be tender and the potato almost falling apart before adding the pasta.
• Rolling the dough too thin: The recipe calls for a fairly thick sheet, so keep some substance in the ribbons.
• Overmixing after draining: Toss lightly so the potato retains some texture.
• Layering after the dish cools: Assemble while the pasta is hot to help warm the cheese.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot, either in a covered dish in the oven or in the microwave; the pasta may soften further as it reheats.

Frequently asked questions