Buckwheat pasta, cabbage, potatoes, butter, and cheese sound heavy on paper. Cooked in the right order, they become one of Lombardia's most satisfying mountain dishes.
We make the pasta from scratch because the dough teaches the dish. It is rustic, firm, and a little fragile, so the vegetable timing matters: potatoes first, cabbage next, pasta last, then everything meets hot butter and melting cheese.
Set servings and units first. You can change them anytime.
Mix the buckwheat flour and all-purpose flour in a bowl. Add 9 1/2 fl oz warm water gradually and knead for 8 minutes, until the dough holds together.
Cover the dough and rest it for 20 minutes. Roll it to about 1/8 in thick, then cut into strips about 3 in long and 1/2 in wide.
Bring a large pot of salted water to a steady boil. Add the potatoes and cook for 8 minutes.
Add the cabbage and cook for 5 minutes more. Add the pizzoccheri and cook for 4 to 5 minutes, until the pasta is tender but still firm.
While the pot cooks, melt the butter with the garlic over medium-low heat until the butter smells nutty and the garlic is pale gold. Remove the garlic.
Lift the pasta, potatoes, and cabbage into a warm serving dish in layers with both cheeses. Pour over the hot butter, cover for 2 minutes, then toss gently and serve with black pepper.
You made Pizzoccheri. Time to eat.
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Buckwheat dough cracks more easily than wheat pasta dough. Keep it covered, roll with steady pressure, and do not chase a paper-thin sheet.
Six Italian regions. Nothing reformulated. Imported direct.
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