Pizzoccheri: originali valtellinesi vs. bianchi vs. gourmet

Ingredients

• 400 g Buckwheat Flour (dark buckwheat flour, gives the characteristic color)
• 100 g All-Purpose Flour (helps develop gluten for dough elasticity)
• 250 ml Water (lukewarm, adjust as needed for dough consistency)
• 1 tsp Salt (for dough and boiling water)
• 500 g Potatoes (peeled and cut into 1‑cm cubes)
• 300 g Swiss Chard (stems removed, leaves roughly chopped)
• 100 g Unsalted Butter (clarified butter preferred, cut into cubes)
• 2 Garlic Cloves (thinly sliced)
• 8 Fresh Sage Leaves (whole leaves, optional extra for garnish)
• 150 g Casera Cheese (young Valtellina cheese, grated)
• 100 g Magnocca Cheese (Valchiavenna cheese, grated)
• 50 g Parmigiano Reggiano (finely grated, adds depth)
• to taste Black Pepper (freshly cracked)

Instructions

1. Make the Dough

   In a mixing bowl combine the buckwheat flour, all‑purpose flour, and 1 tsp salt. Gradually add lukewarm water while mixing until a shaggy dough forms.

   Time: PT5M

2. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 3 minutes until smooth and elastic. The dough should hold together without cracking.

   Time: PT3M

3. Rest the Dough

   Shape the dough into a ball, cover with a clean kitchen towel and let rest for 5 minutes. This relaxes the flour and makes rolling easier.

   Time: PT5M

4. Roll and Cut Pizzoccheri

   Flatten the rested dough with a rolling pin to about 2 mm thickness. Using a sharp knife cut strips roughly 5 mm wide – between tagliatelle and tagliolini. Toss the strips lightly with flour to prevent sticking.

   Time: PT10M

5. Prepare Vegetables

   Peel the potatoes and cut into 1‑cm cubes. Wash Swiss chard, discard stems, and roughly chop the leaves.

   Time: PT10M

6. Boil Water and Salt

   Fill a large pot with 4 L water, add a generous pinch of salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: high heat

7. Cook Potatoes and Swiss Chard

   Add the potato cubes and Swiss chard to the boiling water. Cook for 5 minutes until the potatoes begin to soften but are not fully done.

   Time: PT5M

   Temperature: medium‑high

8. Add Pizzoccheri and Finish Cooking

   Add the cut pizzoccheri to the pot. Cook, stirring gently with a fork, for about 12‑15 minutes or until the pasta and potatoes are al dente together.

   Time: PT15M

   Temperature: medium

9. Drain and Layer in Baking Dish

   Drain the pasta, potatoes, and chard in a colander. Transfer to a greased baking dish, spreading evenly. Sprinkle half of the grated Casera, half of the Magnocca, and half of the Parmigiano over the top.

   Time: PT5M

10. Bake to Melt Cheese

    Place the dish in a pre‑heated oven at 180°C (350°F) and bake for 10 minutes, or until the cheeses are fully melted and lightly golden.

    Time: PT10M

    Temperature: 180°C

11. Prepare Sage‑Butter Sauce

    While the dish bakes, melt the butter in a skillet over medium heat. Add sliced garlic and sage leaves; sauté until the garlic just begins to turn golden and the sage is fragrant, about 5 minutes. Remove from heat.

    Time: PT5M

    Temperature: medium

12. Combine and Serve

    Remove the baked pizzoccheri from the oven, drizzle the sage‑butter sauce over the top, and toss gently to coat. Finish with a final sprinkle of fresh cracked black pepper and any remaining cheese if desired.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Buckwheat Flour: whole‑grain buckwheat flour
• Instead of All-Purpose Flour: bread flour
• Instead of Potatoes: sweet potatoes
• Instead of Swiss Chard: spinach, kale
• Instead of Unsalted Butter: ghee
• Instead of Garlic Cloves: garlic powder (1/2 tsp)
• Instead of Fresh Sage Leaves: dried sage (1 tsp)
• Instead of Casera Cheese: Fontina
• Instead of Magnocca Cheese: Taleggio
• Instead of Parmigiano Reggiano: Grana Padano

Equipment Needed

• Large Pot
• Mixing Bowl
• Rolling Pin
• Sharp Knife
• Baking Dish
• Oven
• Skillet
• Wooden Spoon
• Cheese Grater
• Colander
• Tongs (optional)

Critical Steps — Do Not Skip

• Achieving proper dough consistency without it becoming crumbly
• Ensuring the buckwheat pasta cooks evenly together with potatoes
• Melting the blend of cheeses without burning or separating
• Preparing the sage‑butter sauce without allowing the butter to brown

Chef Tips from the Video

• Use clarified butter for a cleaner flavor and higher smoke point.
• Add a handful of fresh sage leaves at the end for an aromatic finish.
• If you have a stone baking dish (Lavec), pre‑heat it to keep the cheese from hardening when served.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or milk to restore creaminess.

Freezer: Not recommended; the texture of the buckwheat pasta changes after freezing.

Room temperature: Serve immediately; the dish does not keep well at room temperature.

Make-Ahead Tips

• The dough can be prepared up to 2 hours ahead and kept covered in the refrigerator.
• Grate the cheeses in advance and store in a sealed container.
• Clarified butter can be made earlier, cooled, and refrigerated for up to a week.

Frequently Asked Questions