Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and pieces of  Bitto Cheese, and dressed with garlic and sage that are lightly fried in butter together.


  • 500g of Pizzoccheri
  • 200g of small cubed Cheese (Valtellina Casera & Bitto Cheese**)
  • 200g Cabbage or other greens (Swiss Chard , etc)
  • 2 Potatoes in small cubes
  • 1/4 cup of butter (or less depending how rich you like them)
  • 2 cloves of garlic
  • Few  sage leaves (3 to5 )
  • Salt & pepper to taste


  • Preheat the oven to 180°C (375°F)
  • Bring the water for the pasta to a boil and add salt once it is boiling
  • Cut cheese in small cubes (ca. 1/3 inch)
  • Add small cubed potatoes and boil until almost tender
  • Add the pasta and cabbage to the potatoes and cook until done (check Pizzoccheri cooking times on package)
  • Stain pasta, potatoes & cabbage
  • In a separate small pan melt the butter and add garlic & sage fry for a few minutes, making sure they do not burn
  • Mix all ingredients (pasta, cheese & butter sauce) and place into an oven form cook in the oven for 30 to 45 minutes or until Pizzoccheri are golden brown


*yields 6 servings

** You may also use different cheeses such as Fontina, grated Parmiggiano Reggiano or Grana Padano 

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