Grocery · 350 g
Pizzoccheri Pasta
What it is
Pizzoccheri is a traditional short, flat pasta from the Valtellina region of Lombardy, Italy. It is made from a blend of buckwheat and wheat flour, giving it a distinctive earthy flavor and a slightly chewy texture. The pasta is typically cut into short, ribbon-like shapes, about 2 inches long and 1/4 inch wide. This unique composition sets it apart from many other pasta varieties.
How people cook with it
Pizzoccheri is most famously used in a hearty regional dish of the same name. It also pairs well with robust flavors and rich sauces.
- Hearty pasta dishes
- Regional Italian cuisine
- Comfort food meals
- Savory baked casseroles
To prepare pizzoccheri, it is typically boiled in salted water until al dente, which usually takes about 10-15 minutes depending on thickness. It is important not to overcook it, as it can become mushy. Once drained, it is often layered with ingredients like potatoes, Savoy cabbage, garlic, butter, and local cheeses such as Valtellina Casera and Grana Padano. The dish is then baked or served immediately after assembly.
How it differs from similar foods
Unlike most common pasta made solely from durum wheat, pizzoccheri's inclusion of buckwheat flour gives it a darker color and a more rustic, nutty taste. This flour blend also results in a firmer bite and a less elastic texture compared to standard wheat pasta.
Who it is for
Home cooks looking to explore authentic Italian regional specialties will appreciate pizzoccheri.
How to keep the rest
Store uncooked pizzoccheri in a cool, dry place, away from direct sunlight. Ensure the packaging is sealed tightly to prevent moisture absorption and pest infestation. Properly stored, it can maintain its quality for an extended period.