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pizzoccheri valtellina pasta recipe

Pizzoccheri alla Valtellinese (Buckwheat Pasta from Valtellina)

A cozy Alpine pasta made with short buckwheat ribbons, potatoes, and Savoy cabbage, layered with melted Fontina or Valtellina Casera cheese, then finished with garlic butter. A hearty, nutty, and comforting winter classic straight from the Valtellina valley in Northern Italy.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course (Pasta)
Cuisine: Alpine – Lombardy Region, Italian (Northern Italy)
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Pasta (or use store-bought buckwheat noodles)
  • 300 g buckwheat flour
  • 100 g soft wheat flour
  • Warm water as needed
  • Pinch of salt
For the Dish
  • 350 g buckwheat pasta fresh or dried
  • 300 g waxy potatoes like Yukon Gold, peeled and cubed
  • 250 g Savoy cabbage roughly chopped
  • 200 g Fontina or Valtellina Casera cheese cubed or sliced
  • 50 g grated Grana Padano or Parmigiano Reggiano
  • 100 g unsalted butter
  • 2 garlic cloves smashed
  • Salt and black pepper to taste
Optional Add-ins
  • 1 small onion caramelized in butter
  • A few sage leaves for the browned butter

Method
 

Prep the vegetables:
  1. Peel and cube the potatoes into ¾-inch pieces. Chop the cabbage into bite-size chunks. Bring a large pot of well-salted water to a boil.
Optional onion step:
  1. While the water heats, cook sliced onion slowly in a little butter until golden and soft. Set aside.
Boil the vegetables:
  1. Add the potatoes to the boiling water and cook for 8–10 minutes until almost tender. Add the cabbage and cook for another 4–5 minutes.
Cook the pasta:
  1. Add the pizzoccheri pasta to the same pot and cook until just al dente (about 3–5 minutes for fresh, 7–8 for dried). Drain everything gently together, reserving a little cooking water.
Make garlic butter:
  1. In a small pan, melt the butter over medium heat with the smashed garlic cloves until golden and fragrant. Add sage if using. Remove from heat.
Layer the dish:
  1. In a warm serving dish or baking pan, layer half the pasta and vegetables. Add half the cheese cubes and a sprinkle of grated cheese. Repeat with the rest.
Finish with butter:
  1. Pour the melted garlic butter evenly over the top. Season with salt and black pepper.
Optional baked finish:
  1. For a golden crust, bake at 375–400°F (190–200°C) for 5–10 minutes until lightly browned.
Serve hot:
  1. Serve immediately with a little extra grated cheese and fresh cracked pepper.

Notes

  • Use Valtellina Casera DOP cheese if you can find it—it gives the authentic flavor.
  • If making pasta from scratch, rest the dough before rolling; it helps prevent cracking.
  • Always boil everything in one pot—this is key to the traditional method and flavor balance.
  • For leftovers, reheat in the oven with a drizzle of butter or a spoon of starchy water.
  • Avoid freezing—the potatoes and cabbage lose their texture.