Pizzocheri from Valtellina

Contributed by Chef Alessio Mecozz

Preparation time: 30 min / Cooking time: 1 and half hours / Serves: 4


For Pizzocheri pasta

  • 250 ml water
  • 400g buckwheat flour
  • 2 pinches salt
  • 100 g  white flour

For the dressing

  • 100g butter
  • 150g Grana Padano cheese
  • 350g potatoes
  • 1 garlic clove
  • Sage leaves
  • Pepper, to taste
  • 250g Assiago cheese
  • Some chard or cabbage leaves
  • 250g pasta


For Pizzocheri pasta

  1. Mix the flours in a bowl. Add the water and salt and knead until you get a compact dough.
  2. Wrap the dough in a plastic wrap and let rest for at least half an hour.
  3. Roll out the dough with a rolling pin up to a thickness of 2-3 mm. Cut strips of 7-8 cm in width. Overlap the strips, dust it with flour so they do not stick together, and cut along the length of the resulting wide noodles about 5 millimeters. Let them rest.

For the dressing

  1. Disconnect the stem from the leaves of the chards and cut the stems into 1 cm sticks. Cut the leaves in small strips.
  2. Peel and cut the potatoes into cubes.
  3. At this point, put the vegetables in boiling salted water and cook them for five minutes. Add the pasta to the vegetables in the water along with the cheeses.
  4. After 10 minutes of cooking, drain the pizzocheri pasta and vegetables.
  5. In a hot pan, melt butter. Add sage leaves and garlic, saute until the garlic browns. Remove the garlic. Pour the melted butter on pizzocheri.
  6. Serve hot with a sprinkling of freshly ground pepper.


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