Pizzoccheri Pasta with Potatoes and Cabbage
Updated Jun 27, 2024, Published Feb 23, 2022
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Pizzoccheri alla Valtellina is a hearty and comforting pasta dish from the valley of Valtellina, Lombardy. It’s made of buckwheat pasta (called Pizzoccheri), cabbage and potatoes mixed with fontina cheese and garlic butter. This quick and easy recipe is the perfect comfort for those frosty days!
Pizzoccheri (pronounced Pee-zoh-kay-ree) is something we make regularly during the colder months.
Famous in the north of Italy, this dish even has a recorded official recipe in the valley of Valtellina which includes a very specific cheese (Valtellina Casera DOP) and strict dimensions of pasta.
Our recipe uses Fontina cheese which is another common cheese that’s used and much easier to find.
The buckwheat pasta, cabbage and potatoes are all boiled in the same pot so it’s super easy. They’re then drained and then mixed with the cheese and melted garlic butter.
I mean, garlic butter, cheese? It’s beyond delicious. The kind of meal you crave when it’s cold out and better yet it can be ready in around 15-20 minutes.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients – what you need
See the photo below that shows you everything you need to make our Pizzoccheri pasta recipe plus some important tips on ingredients!
Pin this now to find it later
Pin It- Pizzoccheri pasta – pizzoccheri is a type of pasta made from a mix of buckwheat and wheat flour. It’s flat like tagliatelle and cut into small strips. You can find in it some Italian speciality food stores or online. Alternatively, you can use another shape of buckwheat pasta.
- Potatoes – peeled and cut into medium sized cubes.
- Cabbage – we use Savoy cabbage.
- Fontina cheese – this is the best substitute for Valtellina Casera DOP cheese which is rarely found outside of Lombardy (I couldn’t find it in Tuscany). Fontina should be available in most Italian food stores, alternatively you can use Gruyere cheese.
- Butter – unsalted.
- Garlic – must be fresh garlic!
How to make Pizzoccheri with step by step photos
Preparation Tips!
- Bring a large pot of water to a boil and add a generous amount of salt.
- Cut the potatoes into medium sized cubes and roughly chop the cabbage.
- Cut the cheese into small cubes.
- Finely chop the garlic.
Step 1) Make sure everything is prepped (detailed above). Add the potatoes to the boiling water and let them cook for 2-3 minutes then add the cabbage and Pizzoccheri pasta – boil for 10 minutes (photos 1 & 2).
Step 2) When the pasta is almost ready make the garlic butter by sauteing the chopped garlic in butter for a minute or two until fragrant (photo 3).
Step 3) Drain the pasta and vegetables then add them back to the empty pot. Add the cubes of cheese and melted butter and stir to combine until the cheese is melted then serve (photos 4-6).
Recipe tips and FAQs
- Add the cheese and butter straight away – as soon as the pizzoccheri pasta and vegetables have been drained, add them back to the pot and add the cheese and garlic butter straight away so the cheese melts.
- Best served immediately – because of the melting cheese this recipe is best served as soon as it’s made so I don’t recommend preparing it in advance or storing leftovers.
Pizzoccheri comes from Valtellina, a small mountain valley in Lombardy famous for its beautiful mountainous landscapes, skiing and vineyards. This hearty and rich dish is perfectly suited to the cold, snowy winters in Northern Italy.
If you can’t find Fontina then Gruyere cheese would be a great substitute.
I don’t recommend freezing, it’s best enjoyed straight after cooking.
More authentic Italian recipes
- Trofie al Pesto Genovese with Potatoes and Green Beans
- Easy Zucchini Pesto Pasta (Fresh and Delicious)
- Sausage and Cavolo Nero Pasta
- Pasta al Limone (Creamy Lemon Pasta)
- Pici, Cacio e Pepe (Authentic Recipe)
This post was first published on 28th September 2017 but has since been updated for user experience.
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Pizzoccheri Pasta with Cabbage, Potatoes and Fontina Cheese
Ingredients
- 10.5 oz pizzoccheri pasta, (300g)
- 3 medium potatoes, (430g)
- 4 cup cabbage, roughly chopped (300g/10 oz)
- 1 cup fontina cheese, cut into cubes (150g) can also use gruyere
- 9 tablespoons unsalted butter, (125g)
- 2 cloves garlic
- salt and pepper, , to season
Instructions
Prepartion
- Bring a large pot of water to a boil and add a generous amount of salt. Peel and chop the potatoes into medium-sized cubes and roughly chop the cabbage. Cut the cheese into small cubes and finely chop or crush the garlic.
How to make pizzoccheri
- Add the potatoes to the boiling water and boil for 2-3 minutes. Add the cabbage and pasta to the pot and boil for another 10 minutes.
- Meanwhile, add the garlic and butter to a small pan and fry the garlic in the melted butter for 1-2 minutes, don't let it brown, set aside.
- Drain the pasta and vegetables then add it back into the pot. Add the cheese and melted butter and mix it all together until the cheese has melted and the garlic butter has coated everything, Season with an extra pinch of salt and pepper and serve hot.
Video
Notes
- Add the cheese and butter straight away – as soon as the Pizzoccheri pasta and vegetables have been drained, add them back to the pot and add the cheese and garlic butter straight away so the cheese melts.
- Best served immediately – because of the melting cheese this recipe is best served as soon as it’s made so I don’t recommend preparing it in advance or storing leftovers.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a fabulous pasta dish. I love everything about it. Can’t wait to find buckwheat pasta.
Thanks so much Mimi, hoping you can find it! I’d love to post a recipe for homemade buckwheat pasta too! 🙂
That looks heavenly Emily, very healthy and comforting! Although I live 10 minutes away from Italy, I’ve never seen pizzoccheri pasta, probably because I wasn’t looking for it. Next time I will check for it and will try your recipe.
I’ve never been able to get hold of Fontina cheese but this looks sooooo delicious and comforting!
Gruyere would be a great alternative if you can’t get fontina. Thanks so much Amanda!
Yum! This definitely does look like a wonderful comfort food. I have never tried Pizzoccheri. Will need to seek it out now.
Hopefully you can get ahold of it but if not you can use any short buckwheat pasta or even make it from scratch!
I have to look for pizzoccheri pasta. Looks really impressive in this dish. I absolutely love the Fall flavours, the cabbage and potatoes… have to make this for my family.
Thanks so much Natalie, it’s so easy too!
Total comfort food – YUM!!!! Loving this tasty recipe!
Thanks Jenn!
I’ve never seen pizzoccheri pasta in a grocery store but my grandmother makes similar, just uses plain flour instead of buckwheat/wholewheat :).
It’s so easy to make by hand and worth the extra effort too!