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Recipe Muse @2025 vincecao
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Pizzoccheri della Valtellina

A hearty Italian buckwheat pasta dish with cheese and greens.

Intermediate Level
Prep Time
60 minutes
Calories
650 kcal
Ingredients
12 items
Serving
4 servings

Features & Categories

PastaBuckwheatCheeseComfort food

⚠️Allergy Info

GlutenDairy
Main CourseItalian

Pizzoccheri della Valtellina

mixing bowlwooden spoonrolling pinknifelarge potskilletbaking dish
Intermediate Level

60m Total

(30m prep + m cook)

Serves 4 servings

"A hearty Italian buckwheat pasta dish with cheese and greens."

Pizzoccheri della Valtellina preparation 1

Nutrition

650calories per serving

⚠️ Allergy Information

GlutenDairy

Ingredients Overview

12ingredients needed

Some ingredients have substitutes available

Ingredients List

buckwheat flour
300g
all-purpose flour
100g
egg
1pc
salt
1tsp
water
100ml
cabbage
200g
potatoes
200g
butter
100g
fontina cheese
150g
parmesan cheese
100g
garlic
2clove
black pepper
1pinch

Step-by-Step Instructions

1

Mix buckwheat flour, all-purpose flour, egg, salt, and water to form a dough.

10m
mixing bowlwooden spoonbuckwheat flourall-purpose floureggsaltwater
Add water gradually to avoid a sticky dough.
2

Roll out the dough to 2mm thickness and cut into 10cm strips.

15m
rolling pinknife
3

Boil cabbage and potatoes in salted water for 10 minutes, then add pasta strips and cook for 5 minutes.

15m100°C
large potcabbagepotatoes
4

Melt butter with garlic in a pan, then layer pasta, vegetables, and cheeses in a dish.

10m180°C
skilletbaking dishbuttergarlicfontina cheeseparmesan cheese
5

Bake for 10 minutes until cheese melts, then sprinkle with black pepper.

10m180°C
black pepper