Pizzoccheri

Pizzoccheri
PizzoccheriAlec Jacobson

Buckwheat produces somewhat delicate and brittle noodles, so make sure to roll and cut pizzoccheri dough gently and boil the noodles in plenty of water. Dressed with layers of cheese and melted butter, this dish is great the day you make it, but just as enjoyable (and somewhat more cohesive) cooled then reheated later that day or the next day under the broiler. Be sure to use an ovenproof platter or serving dish if reheating.

Pizzoccheri
Buckwheat produces somewhat delicate and brittle noodles, so make sure to roll and cut pizzoccheri dough gently and boil the noodles in plenty of water. Dressed with layers of cheese and melted butter, this dish is great the day you make it, but just as enjoyable (and somewhat more cohesive) cooled then reheated later that day or the next day under the broiler. Be sure to use an ovenproof platter or serving dish if reheating.
Yield: makes 4-6
Time: 1 hour

Ingredients

  • 2 14 cups (350 g) buckwheat flour
  • 34 cup all-purpose flour (100 g), plus more for rolling
  • 1 lb. 2 oz. white cabbage or chard, cored or stemmed, coarsely torn into 2-inch pieces
  • 2 cups peeled, diced russet potato (12 oz.)
  • 8 oz. unsalted butter (2 sticks), preferably European-style
  • 4 garlic cloves, smashed and peeled
  • 2 34 cups thinly sliced fresh casera cheese (about 12 oz.)
  • 1 cup grated Parmigiano Reggiano (3 ½ oz.)
  • Kosher salt and freshly ground black pepper

Instructions

  1. In the bowl of a stand mixer fitted with a dough hook, add the two flours; mix on low speed, slowly trickling in 1 cup cold water, just until a soft and smooth dough forms, 5-6 minutes total.
  2. On a lightly floured work surface using a rolling pin, roll out the dough into a 16x16-inch square slightly thinner than ¼ inch thick (add more flour as needed if the dough is sticky). Using a pasta cutter or long knife, cut the pasta into 2 ¾-inch-wide strips. Lightly dust the pasta strips with more flour, then stack them on top of one another. Cut the pasta again, this time diagonally into noodles that resemble tagliatelle, slightly less than ½ inch thick. Separate the noodles and lightly dust with flour if needed.
  3. Bring a large pot of water to boil over high heat. Add the cabbage and potatoes and let cook for 5 minutes. Salt the water generously, then add the pizzoccheri noodles. Continue boiling until the pasta is just cooked but not soggy and the vegetables are tender, 10-12 minutes. When water comes to a boil add the cabbage and potatoes.
  4. Meanwhile, in a small saucepan, add the butter and garlic; cook over medium heat until the butter is melted. Keep warm.
  5. Using a slotted spoon, lift the ingredients out of the water and transfer to a large serving dish, layering with both of the cheeses as you go.
  6. Remove the garlic from the butter mixture. Pour the butter over the pizzoccheri. Season to taste with salt and pepper and serve.