Pizzoccheri from buckwheat

Pizzoccheri are short tagliatelle-like noodles from buckwheat flour and a specialty from the Valtellina and Graubünden, which is very rarely offered outside these regions.

The pasta is very flavourful and is prepared in Italy with swiss chard or savoy cabbage, potatoes and mountain cheese or with spinach and sage butter. A hearty pasta, which is also very good to dark meat

Cooking time 10 minutes.