For the pasta
- 200 g buckwheat flour
- 50 g farina 00 (or all-purpose flour)
- 125 g water
For the accompaniment
- 100 g Savoy cabbage
- 125 g potatoes
- 40 g Parmigiano or Grana Padano, grated
- 100 g Fontina cheese
- 80 g unsalted butter
- 1 clove garlic
- salt and pepper
- 2-3 sage leaves (optional, but good)
For the pasta:
- Mix the flours and add to a large bowl, make a well in the center and add the water. Slowly incorporate the water into the flour, mixing with a fork or your hands until a dough starts to come together. After, transfer the dough onto a lightly floured wood board and knead until you get an elastic and smooth dough, adding flour if sticking or drops of water if too dry.
- Divide the dough into pieces. Then, with a rolling pin, roll out each piece of dough to a thickness of 2-3 mm and cut into strips of about 7-8 cm. Overlap 2 strips and cut them lengthwise, obtaining about 5 mm wide "tagliatelle". Repeat until you've used all the dough. Sprinkle with a little flour and place on a floured baking sheet.
For the accompaniment:
- Wash, peel, and dice the potatoes. Wash the Savoy cabbage and shred it. Cut the cheese into little cubes.
- Cook the diced potatoes in salted water for 5 minutes. Then, add the Savoy cabbage and cook for 3 minutes. Next, add the noodles to the same pot and cook for about 10 minutes.
- Preheat the oven to 180°C (350°F).
- Place an oven-safe dish in the oven to warm it up, then, when the noodles are cooked, drain them well with a skimmer together with the vegetables.
- Place a layer of the mixed noodles/vegetables in the warm dish, add some of the diced cheese and grated Parmigiano. Repeat layering until you add the rest of the noodles, cheese, and Parmigiano.
- Place the dish in the oven and bake for a few minutes just until the cheese melts and creates a lovely crispy top.
- In the meantime, heat up the butter with the garlic and sage leaves on medium/high until it gets golden brown. Remove the garlic.
- Finally, take the dish out of the oven and pour the brown butter over the Pizzoccheri.
- Gently mix, then serve the Pizzoccheri warm with ground black pepper on top.
If you want to make gluten-free noodles, just replace the amount of white flour with gluten-free flour. If you can find it, use light buckwheat flour, especially if new to you.
It is best to make the buckwheat pasta fresh, just before making the dish. However, you can leave the noodles in the fridge overnight. It is not advisable to freeze them.
When cabbage is not in season, you can use chard or green beans.
The brown butter, beurre noisette, is very important for this dish, so it would be best to use a European-style butter, with a higher fat content (and a lovely yellow color).
Any leftover can be stored in an airtight container in the fridge and warmed up in the oven or over a bain-marie (double boiler).
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Pasta, Vegetarian
- Method: Stovetop
- Cuisine: Italian