The Recipe · No.788 · Pizzoccheri

Pizzoccheri, and Where to Source It

Boil the cabbage and potato right in the same pot as the buckwheat noodles. Layering the hot drained lot with cold cubes of Alpine cheese melts the cheese into a stringy glaze, and browned garlic butter poured over pulls it together.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep25 min
Cook20 min
Makes4 servings
CuisineItalian
Cook it with
Air fryer
Can you make Pizzoccheri in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Buckwheat flour
Blended with white flour for the grey, earthy ribbons. Fresh-milled is best.
1.5 cups
Source it →
Alpine cheese
A Fontina or Valtellina Casera that turns stringy when hot. A real Alpine melter is worth it.
2 cups
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Cabbage
Savoy, shredded to boil with the pasta. Fresh, bought local.
2 cups
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Potatoes
Cubed small to add starchy body. Fresh.
2 medium
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Butter and garlic
Browned together and poured over to finish. A cultured butter is best.
1/2 cup
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Make the noodlesMix the flours with water, roll thick, and cut into short ribbons.
  2. Boil the vegetablesCook potato and cabbage in salted water for a few minutes.
  3. Add the pastaDrop the buckwheat ribbons into the same pot and cook until tender.
  4. Layer and pourDrain, layer with cubed cheese, then pour hot browned garlic butter over to melt it.
Part Three
The Toolkit

Rolling pin · Boiling pot · Saute pan

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