Recipes from Italy · by Silvana Nava★ 5.0 (1)
Pizzoccheri Recipe (Italian Buckwheat Pasta)
NUTRITION · PER SERVING60M COOK
CAL 59%·PRO 76%
CARBS 110G37% OF CAL
14G FIBER0G ADDED6G INTRINSIC90G OTHER6G TOTAL SUGAR
FAT 69G52% OF CAL
41G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Italian buckwheat pasta from Lombardy combined with roasted cabbage, potatoes, garlic, and melted cheese. Earthy and hearty with a distinctive nutty flavor from the buckwheat. Serve as a vegetarian main course.
mainitalianpasta🥧 baking dish🍳 skillet🍲 stockpotvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g buckwheat flour (3 cups)
- 100 g "00" flour (⅔ cup)
- 285 ml water (1 ⅕ cups)
- 200 g unsalted butter (~2 sticks)
- 250 g cheese (~9 oz, choose between Casera, Fontina, Piave, Montasio, Branzi, Asiago or Bitto)
- 150 g Parmigiano Reggiano cheese (1 ½ cups, or grated Grana Padano)
- 200 g cabbage (7 oz, you can substitute cabbage with chard or ribs or green beans)
- 250 g potatoes (~9 oz)
- 2 cloves garlic
- black pepper (to taste)
At a glance
PER SERVING · TIME 60M
CAL 59%·PRO 76%
CARBS 110G37% OF CAL
14G FIBER0G ADDED6G INTRINSIC90G OTHER6G TOTAL SUGAR
FAT 69G52% OF CAL
41G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 654mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 861mg
- Calcium
- 456mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 654MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.