Pizzoccheri

gluten free fresh pasta with buckwheat pizzoccheri

Casera Valtellina is a wonderful cheese from the north of Italy. If you can find it in a specialty store nearby, lucky you! We’ve replaced it in our recipe with Fontina, which we’d argue is equally as delicious. This dish is the king of hearty dishes. Rich, dense pasta coated in melted cheese, a few potatoes to make it extra starchy, and cabbage to keep it interesting. A winter mountain meal if there ever was one. The hearty egg pasta can be rolled by hand with a rolling pin or by machine.

Serves 6 as a main course

 
  • 114cups fingerling potatoes, cut in 34-inch rounds (6 ounces)
  • 212cups thinly sliced Savoy cabbage (6 ounces)
  • 2cups freshly grated Parmesan cheese (2 ounces)
  • 134cups freshly grated soft Casera Valtellina or Fontina cheese (4.5 ounces)
  • 4tablespoons unsalted butter (2 ounces)
  • 1clove garlic, thinly sliced
  • 14cup fresh sage leaves
  • 1recipe Pizzoccheri Buckwheat Pasta (recipe below)
    1
  • Heat a large casserole dish in the oven at 350 degrees. Bring a large pot of salted water to a boil, add potatoes and cabbage, simmer for 5 minutes. Add pasta and simmer, stirring occasionally, 10 minutes more, until pasta is tender.
  • 2
  • Meanwhile, melt the butter over medium heat in a small sauté pan. The butter will foam then subside. Add sliced garlic after 3 minutes. After about 4 minutes, stir in sage and fry until crispy, 2-3 minutes. Remove from heat.
  • 3
  • Remove the baking dish from the oven and use a slotted spoon to spoon the pasta, potatoes, and cabbage into the hot dish. Add cheeses and reserved butter mixture, use tongs to toss and combine. Return the dish to the oven and bake until the cheese has melted, about 5 minutes. Serve immediately.

 

Buckwheat Pasta

  • 1teaspoon psyllium husk powder
  • 2teaspoons whole chia seed
  • 1tablespoon whole flax seed
  • 34cup (4.2 ounces) all-purpose gluten-free flour plus more for kneading and rolling*
  • 34cup buckwheat flour (3.6 ounces)
  • 2large eggs
  • 5large egg yolks
  • 2teaspoons extra virgin olive oil
  • 1teaspoon fine sea salt
  • *We prefer to use a flour mix that does not contain xanthan or guar gums. If you choose to use a mix with gums, omit the psyllium, chia, and flax. See GF Basics / Baking Essentials for more info.
    1
  • In a clean coffee grinder, combine and pulverize the psyllium, chia, and flax into a powder. In a mixer with a paddle attachment, mix the powder with all remaining ingredients on low speed, and continue mixing for 3 minutes, to hydrate the flours. The dough will be very thick and goopy at this point. Wrap the dough tightly in plastic wrap and refrigerate for one hour or up to 3 days.
  • 2
  • Remove the dough from the fridge. Generously sprinkle a clean counter with additional gluten-free flour. Scrape the dough onto the floured counter, knead additional flour into the dough until the mixture is no longer tacky, but not dry.
  • 3
  • Divide the dough in four pieces; wrap three of the pieces tightly in plastic. Working with the remaining piece of dough, use a pasta machine or rolling pin to roll the dough to a 18-inch thick sheet. Use a sharp long knife to cut the dough into even widths, about 12-inch wide. Cut the dough in 4-inch lengths to form short noodles. Transfer the noodles to a (gluten-free) floured sheet pan. Store in the freezer until ready to use. Repeat with remaining dough.