Name: Pizzoccheri valtellinesi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 420 g Pizzoccheri della Valtellina (Short, flat buckwheat-and-wheat pasta; follow the packet cooking time.); 180 g Valtellina Casera (Rind removed, thinly sliced.); 180 g Potato (Peeled weight; cut into pieces about 2 cm across.); 180 g Savoy cabbage (Trimmed weight; remove the tough core and cut into broad strips.); 30 g Butter; 5 leaves Fresh sage; Black pepper (q.b.; Freshly ground, for serving.); Salt (q.b.; For the cooking water.); 4,000 ml Water (For boiling the vegetables and pasta.)

Slice the Casera thinly and warm the serving bowl before draining. The heat of the pasta and vegetables should soften the cheese as you combine them.

By Italia Magnifica · Updated October 2026

Prep: 15 min
Cook: 30 min
Serves: 6
Difficulty: Easy

Pizzoccheri valtellinesi

Prep 15 min · Cook 30 min · Serves 6 · Difficulty Easy

Ingredients

Skip to the method

6 servings

420 g15 oz
Pizzoccheri della ValtellinaShort, flat buckwheat-and-wheat pasta; follow the packet cooking time.Short, flat buckwheat-and-wheat pasta; follow the packet cooking time.
180 g6½ oz
Valtellina CaseraRind removed, thinly sliced.Rind removed, thinly sliced.
180 g6½ oz
PotatoPeeled weight; cut into pieces about 2 cm across.Peeled weight; cut into pieces about ¾ in across.
180 g6½ oz
Savoy cabbageTrimmed weight; remove the tough core and cut into broad strips.Trimmed weight; remove the tough core and cut into broad strips.
30 g1 oz
Butter
5 leaves5 leaves
Fresh sage
to tasteto taste
Black pepperFreshly ground, for serving.Freshly ground, for serving.
to tasteto taste
SaltFor the cooking water.For the cooking water.
4,000 ml17 cups
WaterFor boiling the vegetables and pasta.For boiling the vegetables and pasta.

Method

Bring a large pot of water to a boil and salt it. Cut the peeled potatoes into pieces about 2 cm across, trim and slice the cabbage, and cut the Casera into thin slices. Warm a large serving bowl with hot water, then empty and dry it before use.Bring a large pot of water to a boil and salt it. Cut the peeled potatoes into pieces about ¾ in across, trim and slice the cabbage, and cut the Casera into thin slices. Warm a large serving bowl with hot water, then empty and dry it before use.
Add the potatoes and cabbage to the boiling water. Cook for about 8–10 minutes, until a knife enters a potato piece easily but the pieces still hold together. Keep the water at a steady boil.Add the potatoes and cabbage to the boiling water. Cook for about 8–10 minutes, until a knife enters a potato piece easily but the pieces still hold together. Keep the water at a steady boil.
Add the dried pizzoccheri to the same pot. Cook according to the packet time, usually about 10–15 minutes, stirring gently to separate the pasta. Taste for tender pasta that still has a little firmness and check that the potatoes are cooked through.Add the dried pizzoccheri to the same pot. Cook according to the packet time, usually about 10–15 minutes, stirring gently to separate the pasta. Taste for tender pasta that still has a little firmness and check that the potatoes are cooked through.
While the pasta cooks, melt the butter in a small skillet. Add the sage leaves and let them sizzle gently for 2–3 minutes, until fragrant and the butter is lightly golden. Take the skillet off the heat before the butter darkens.While the pasta cooks, melt the butter in a small skillet. Add the sage leaves and let them sizzle gently for 2–3 minutes, until fragrant and the butter is lightly golden. Take the skillet off the heat before the butter darkens.
Drain the pasta and vegetables well and transfer them straight to the warm serving bowl. Add the thinly sliced Casera and the sage butter. Fold together carefully until the cheese softens through the hot pasta. Serve at once, with black pepper offered at the table.Drain the pasta and vegetables well and transfer them straight to the warm serving bowl. Add the thinly sliced Casera and the sage butter. Fold together carefully until the cheese softens through the hot pasta. Serve at once, with black pepper offered at the table.