Culinary Institute of America Recipe
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Buckwheat Pasta with Bitto, Potato, and Cabbage

Pizzoccheri alla Valtellinese

This pasta is typically found in the northern part of the Lombardy region, in the Valtellina area. Bitto is a typical cheese from this area, but if you can’t find it at your market, you can substitute Fontina. This recipe is also less commonly made with green Swiss chard in place of the cabbage.

These and other great recipes are found in The Culinary Institute of America's Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes cookbook.

Pizzoccheri alla Valtellinese, Buckwheat Pasta with Bitto, Potato, and Cabbage recipe by The Culinary Institute of America



Makes 4 to 8 Servings

  • Kosher salt, as needed
  • 1 1/2 cups small-dice potato
  • 2 cups coarsely chopped savoy cabbage
  • 1 1/4 lb Pizzoccheri (recipe below)
  • 1 cup grated Bitto or Fontina
  • 3/4 cup grated Parmigiano-Reggiano
  • 4 oz (1/2 cup) unsalted butter
  • 2 garlic cloves
  • 6 sage leaves


Makes 1 1/4 lb dough

  • 12 oz (3 cups) all-purpose or tipo 00 flour
  • 4 oz (1 cup) buckwheat flour
  • 3 large eggs
  • 4 to 6 tbsp whole milk


  1. Preheat the oven to 350°F.
  2. Bring a large pot of salted water to a boil over high heat. Add the potatoes and cabbage and cook until they are nearly tender, about 5 minutes. Add the pasta and stir to submerge and separate the noodles. Continue to cook until the pasta and vegetables are fully cooked, about 5 minutes more.
  3. Drain the pasta and vegetables in a colander. Shake well to remove any water clinging to the pasta. Layer about one-third of the pasta and vegetables in a casserole or baking dish, and top with one-third of the Bitto and one-third of the Parmigiano-Reggiano. Continue to make two more layers with remaining pasta and vegetables and cheese, ending with the Parmigiano-Reggiano.
  4. Heat the butter with the garlic and sage in a small sauté pan over medium heat until the butter has a nutty aroma and a light brown color. Remove and discard the garlic and pour the melted butter and sage leaves over the casserole. Bake until the cheese is melted, 4 to 5 minutes. Serve at once directly from the casserole.


  1. Combine the flour, eggs, and milk by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for at least 30 minutes.
  2. Dust a work surface with flour. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough with a pasta machine or with a rolling pin into sheets about 1/16 inch thick. Cut the sheets with a knife into noodles that are 1/2 inch wide and 4 inches long.

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