Pizzoccheri is a type of short ribbon pasta made with buckwheat flour rather than semolina. Its simple shape makes it easy to make by hand. Here, the pasta is served in the traditional manner alongside cabbage and potatoes. This recipe comes to us from Alicia Walter of Eataly’s La Scuola.

Serves 4-6.

For the buckwheat pasta:

  • 1 cup buckwheat flour (kamut or spelt also work well)
  • 1 cup bread flour
  • 2 eggs
  • ¼ cup warm water
  • extra virgin olive oil

For the dish:

  • 4 tablespoons butter
  • 1 cup onions, cut into ¼” dice
  • 4 cups cabbage, cut in 1” pieces
  • 4 thyme sprigs, picked & chopped
  • 1/2 cup dry white wine
  • 4 cups potatoes, peeled & cut in 1” pieces
  • 4 cloves garlic
  • 2 cups milk
  • 8 ounces Bitto or Valtellina Casera cheese, coarsely grated
  • 1 cup fine breadcrumbs
  • 1 tablespoon poppy seeds
  • 1 tablespoon caraway seeds
  • extra virgin olive oil
  • freshly ground black pepper
  • salt

To make the pasta:

Mix both flours in a large bowl.  Make a well in the center of the flour.  Crack the eggs into the well and add half of the water.  Begin beating the egg mixture with the fork, gradually working the flour from the sides of the well into the egg mixture.  The flour will become hydrated with the eggs and pasta scraps will begin to form in the bowl.  Once the mixture is too thick to move with a fork, begin to press the pasta scraps into a ball of dough.  Remove the ball from the bowl and place it onto the counter.  Drizzle some of the remaining water onto the flour in the bowl.  Press these scraps into another ball of dough.  Then, press both balls of dough together and begin to knead them.

Press into the middle of the ball with the heel of your dominant hand.  Pull back on the top of the dough and fold it in half.  Then turn the dough clockwise.  Repeat until the dough begins to come together in a cohesive mass and springs back quickly when poked, approximately 4-5 minutes.  Wrap in plastic film and let the dough rest for approximately 20 minutes, or up to overnight in the refrigerator.

Roll out the dough with a rolling pin or a pasta sheeter until it is 1/8” thick.  Cut the sheets into 4” by 1” strips.  Dust with flour to keep from sticking together.

To prepare the dish:

Bring a large pot of water to a boil. Butter a 9-by-9-inch ovenproof casserole dish, and set it aside.

In a large sauté pan, warm the butter over medium heat. When the butter has melted, add the onions and a pinch of salt, and cook, stirring occasionally, until the onions are translucent. Add the cabbage, pepper and thyme.  Let cook until the cabbage is bright green.  Then add the white wine and cook until the pan is dry.  Adjust the seasoning to taste.

Place the potatoes and garlic in a large stockpot and add enough milk to just cover them. Season with salt and pepper.  Cook until potatoes are soft.  Let them cool a bit and then use an immersion blender to blend them into a smooth puree.  Add the onions and cabbage to the pot.

When the water comes to a rolling boil, add salt until the water tastes as salty as the sea.  Put the pasta into the water and cook for 1-2 minutes, just until the pasta floats and the pot returns to a boil.  Drain the pasta and add to the potatoes, cabbage and onions.  Mix well.

Layer 1/3 of the pasta mixture in the casserole dish, and top this with 1/3 of the cheese. Repeat twice until all ingredients are used.

Mix the breadcrumbs with the poppy and caraway seeds and enough olive oil to turn them into a sandy consistency. Sprinkle this mixture on the pasta. Bake until the breadcrumbs become toasted and the cheese bubbly, approximately 35-40 minutes. Serve warm.

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Nutrition Information


Servings per Recipe: 6

Amount per Serving

Calories:  571

Calories from Fat:  240

Total Fat:  27g

Saturated Fat:  12g

Cholesterol:  122mg

Sodium:  411mg

Potassium:  751mg

Carbohydrates:  55g

Dietary Fiber:  7g

Protein:  22g

Sugars:  9g

Vitamin A:  8%

Vitamin C:  67%

Calcium:  20%

Iron:  17%

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