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Recipe Muse @2025 vincecao
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
•Pasta•Buckwheat•Cheese•Comfort 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."
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