Pizzoccheri | Hidden Gem of Italian Cuisine

buckwheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while being more affordable.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Parmesan cheese

🥗Healthier: Pecorino Romano

💰Cheaper: grated cheddar

Pecorino offers a similar taste profile.

Thoroughly mix the buckwheat and all-purpose flour together.

Pour the combined flours into a pile on a large work surface and hollow out the center to form a volcano shape.

Pour the warm water into the center and add a pinch of salt.

With a fork, begin whisking the water while gradually incorporating the surrounding flour.

Once a thick slurry forms, fold the rest of the flour in by hand and begin kneading the dough.

Knead until the flour and water are well-incorporated, adjusting with more water or flour as necessary.

Wrap the dough in plastic wrap and let it rest for 10 minutes.

Lightly dust the dough with buckwheat flour and roll it out into a big circle about 1/8 inch thick.

Cut the circle into 3 inch wide strips, then slice them into 1/4 inch wide pieces to create short noodles.

Dust the pasta pieces with buckwheat flour and place them on a tray.

Put a large pot of water on to boil and salt it generously.

In a small pan, melt the butter over medium/low heat with the crushed garlic clove, then remove the garlic after browning the butter slightly.

Add the cubed potatoes to the boiling water and cook for 3 minutes, then add the chopped savoy cabbage and cook for an additional 3 minutes.

Gently add the pasta and boil for 10 minutes, stirring carefully to keep the pasta pieces separate.

Drain half of the pasta, cabbage, and potatoes into a 2-quart casserole dish, layering with half of the cheeses, then repeat with the remaining pasta and vegetables and top with the remaining cheeses.

Drizzle the browned butter over the top and bake under a high broiler until the cheese melts and crisps.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens