Pizzoccheri alla valtellinese (Buckwheat flat pasta with cabbage)

Method13 steps · about 45 min

1. 1

   Step 1: Combine the measured buckwheat flour (400 g) and type 0 flour (100 g) in a bowl. Add the measured dough water (285 g) at 50°C (122°F).

   Uses 400 g buckwheat flour · 100 g type 0 flour · 285 g water

2. 2

   Step 2: Mix by hand, transfer to a board lightly dusted with extra buckwheat flour and knead vigorously until smooth and as elastic as possible.

   Uses extra buckwheat flour for dusting · 400 g buckwheat 100 g type 0 flour 285 g 50°C water initially combined

3. 3

   Step 3: Shape the kneaded dough into a silky, firm ball. Dust lightly with extra buckwheat flour and roll out to 2–3 mm thick.

   Uses extra buckwheat flour for dusting · dough kneaded until silky and elastic

4. 4

   Step 4: Trim the rolled sheet into a rectangle, dust lightly and cut into strips about 7 cm wide.

   Uses extra buckwheat flour for dusting · whole dough rolled 2–3 mm thick

5. 5

   Step 5: Stack up to three prepared strips with light dustings of extra buckwheat flour between them. Cut across into noodles 0.5–1 cm wide and set aside. Repeat with the remaining dough.

   Uses extra buckwheat flour for dusting · trimmed sheet cut into 7 cm-wide strips

6. 6

   Step 6: Bring the separate 6 litres of cooking water to a boil. Clean the savoy cabbage (200 g), remove tough outer leaves and core and cut into slices.

   Uses 200 g savoy cabbage · 6 l water

7. 7

   Step 7: Peel the potatoes (240 g) and cut into evenly sized large chunks. Salt (60 g) the boiling 6 litres of water with the measured 60 g coarse salt. Add the potatoes and boil for 2 minutes. Meanwhile, thinly slice the room-temperature Latteria cheese.

   Boil potatoes · 2 minUses 180 g semi-fat Latteria cheese · 240 g potatoes · 60 g coarse sea salt · 6 L separate water brought to boil

8. 8

   Step 8: Add the prepared sliced cabbage to the potatoes and cook for about 4 minutes. Gradually add half the prepared fresh pizzoccheri, stirring gently to prevent sticking.

   Cook cabbage · 4 minUses 200 g cabbage tough outer parts removed and sliced · 240 g uniform potato chunks boiled 2 minutes in 6 L water salted 60 g · half the cut 0.5–1 cm-wide fresh buckwheat noodles

9. 9

   Step 9: Gradually add the remaining fresh pizzoccheri and stir gently. Cook the noodles with the vegetables for about 4 minutes. Meanwhile, halve the unpeeled garlic (2 clove) cloves and melt the butter (80 g) with them in a pan.

   Cook pizzoccheri · 4 minUses 80 g butter · 2 clove garlic · remaining half cut fresh noodles · potatoes then cabbage boiled 4 minutes before fresh noodles added

10. 10

    Step 10: Heat the prepared garlic butter over medium-low heat until hazelnut colored. Warm a wide shallow heatproof serving pan over the cooking pot using a stable support. Reduce the heat under the cooking pot and lift out the cooked pasta and vegetables with a skimmer, draining well.

    Uses 80 g butter melting with two halved unpeeled garlic cloves · fresh noodles boiled 4 minutes with cabbage and potatoes

11. 11

    Step 11: In the warmed shallow pan, layer the well-drained cooked pasta and vegetables with the prepared sliced Latteria cheese. Continue alternating layers until all are used, then top with the grated Grana Padano.

    Uses 40 g Grana Padano PDO · cooked noodles cabbage potatoes lifted into warm shallow pan · 180 g room-temperature Latteria thinly sliced

12. 12

    Step 12: Keep the layered pasta pan warm over the pot of retained hot cooking water using a stable support and cover with a cloth, allowing the cheese to melt. If needed, finish browning the prepared garlic butter to a hazelnut color, then pour it over the warm pasta.

    Uses cooked pasta/vegetable layers with Latteria and 40 g grated Grana · same 80 g melted butter with garlic; brown to hazelnut color · hot water retained in cooking pot to warm serving pan

13. 13

    Step 13: Remove the garlic cloves, stir the warm cheesy pizzoccheri gently and serve immediately.

    Uses layered pasta/vegetables/cheese warmed and garlic butter poured over