Pizzoccheri alla Valtellinese (House-Made Whole-Wheat Pappardelle Tossed with Braised Savoy Cabbage, Roasted Garlic, Fried Sage, Yukon Potatoes and Bitto Cheese Fondue)


4 Servings


1/2 lb buckwheat flour
1/4 lb flour
water (as needed)
to taste salt
2 C savoy cabbage, cleaned and chopped
1 1/2 C russet potatoes, diced in small cubes
2 C Bitto cheese (Fontina if you cannot find Bitto), diced in small cubes
1 C butter, unsalted
3 cloves garlic, minced
6 sage leaves

Method; Pizzoccheri Pasta

  • Sift the two kinds of flour together to create a smooth blend of two types.
  • Add pinch of salt and then begin kneading into the flour mixture with water.
  • Keep adding water until dough is a firm, consistent texture.
  • Roll dough out on cutting board and cut into 1” x 5” strips.
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