Italian Alpine Buckwheat Pasta Pizzocheri

Lance Bland

Thu, 4 Apr 2013 02:43:12 GMT

Hands down the best cooking web site i have ever found! Im going to order "Cooking by hand". It looks awsome. Keep up the good work.

Sandra

Tue, 26 Oct 2010 23:06:07 GMT

My mother is from Teglio,Sondrio, Italy, where this pasta originated. It is a specialty of the town,located in the Lombardia region. Today there is even an annual Pizzocheri festival. My mother made these noodles by hand. She did not make them thin. She added savoy cabbage or even green beans. Then she mixed parmiggiano with fontina. In fact, in Teglio there is a particular cheese that is made in the town. The sauce included lightly sauteed garlic with butter. These noodles are rich. A small portion is plenty. But what a treat!

fx

Sun, 27 Jun 2010 08:51:25 GMT

Well thank you very much for these kind words!

Jack Dickerson

Fri, 18 Jun 2010 15:07:34 GMT

You have, hands down, for me, the best cooking blog. Period. Interesting. Incredibly informative. Fun. Original. Superb. I am an artist and I do the shopping and cooking every day. We also do cooking classes. It is my relaxation. You have just made me jump with joy, and look forward to trying some of your discoveries.
Thank you do very much,

Jack Dickerson

Joel

Wed, 27 Jan 2010 20:11:39 GMT

I absolutely love your site and eagerly await new entries. I have a question, where did you get your pasta drying rack like in the photo for pizzocheri? Were they made for you? I would love to get a set for myself.

Thanks

Tom

Wed, 19 Aug 2009 14:06:36 GMT

I"ve been making pizzocheri for many years, mainly as a way to use the Swiss chard that grows in my garden (actually, I plan on making a batch tomorrow as my daughter has been asking for it).

Till now I"ve always used bought pasta, but will have to give making it a try. I"ll probably be lazy and use bought buckwheat flour, though I do have a corn mill which should work for grinding it into flour.

We also normally use buckwheat flour when we make polenta (mixed with various grinds of corn flour).

fx

Sat, 6 Jun 2009 20:12:43 GMT

Well done!

anm

Sat, 6 Jun 2009 17:01:05 GMT

Hi Francois, thank you for your book suggestion . I had a friend lug this all the way from US. Read through the book.Beautiful.

fx

Mon, 20 Apr 2009 15:54:10 GMT

Don"t go too hard on the butter, this can be a calorie bomb!

fx

Mon, 20 Apr 2009 15:53:43 GMT

Yes, this recipe has many traditional variations using seasonal vegetables. There is no set recipe and I found half a dozens different combinations of vegetables in many days-of-yore cookbooks.

Emma

Mon, 20 Apr 2009 15:16:09 GMT

There is a reason that you didn"t use potatoes and Swiss Chard that are two original ingredients missed in yours? Thank you

Emma

Mon, 20 Apr 2009 15:05:45 GMT

I am italian and live part of the year in this region of Pizzoccheri of Lombardia, and I love this plate, the restaurants only have them in late autumn, is a winter food, and is very simple but excellent as a ""primo piatto"", I"have never made at home...should give a tray using your recipe! thank you

fx

Wed, 18 Mar 2009 11:45:00 GMT

Nancy I recommend you get a kitchen flour mill to get a really great-tasting freshly milled buckwheat flour!

fx

Sun, 15 Feb 2009 14:39:35 GMT

Thanks Shari, glad my articles help expand your culinary horizon!

Shari

Sat, 14 Feb 2009 14:46:20 GMT

I loved this article, I love this website - FX Cuisine, and I love the recipes. They are traditional, inspired, decadent, real, original and fabulous!

I will be using one or more of your recipes in an upcoming practical for a professional culinary program I am currently enrolled in. I am an excellent cook, but your recipes are exactly the inspiration I need. Thank you.

Nancy

Sun, 25 Jan 2009 18:38:20 GMT

I had this dish this weekend and thought I"d gone to heaven. It was made by a woman from Northern Italy, Angela, age 80, who probably didn"t use a recipe. It was, without a doubt, the best thing I"ve ever eaten. I"m going to try this now using your recipe. Hope it turns out as well, but how could it not considering the ingredients?

Thank you!

fx

Thu, 17 Jul 2008 09:15:28 GMT

Agnieszka, how you can convince your husband to buy this really depends on what"s important to him. If he is a health-conscious person, you"ll have no trouble finding out the many health benefits of freshly milled whole flour. If he just cares about the taste, tell him that the taste of freshly milled flours is just incomparable. And if he is of the survivalist persuasion, explain him that if things go Mad Max on us, you"ll be the only ones to have proper bread!

Agnieszka

Wed, 9 Jul 2008 16:33:12 GMT

Just tried to make my husband believe that WE really do need this mill. I even checked some ebay prices, looks affordable but how you can make HIM believe WE really need this small yet handsome and usefull piece of equipment?

fx

Sat, 21 Jun 2008 15:07:23 GMT

Ross, I am glad to hear your buckwhat papardelle were a success! Next stop - soba noodles. Just joking!

Ross

Mon, 16 Jun 2008 04:20:55 GMT

Francois, I made buckwheat parpadelle this weekend and it turned out great.

I used 50% buckwheat/semolina flour. The cooked texture was just delightful, very firm yet tender.

fx

Thu, 22 May 2008 15:26:12 GMT

Andreea, no need for envy, start saving and buy the same tools! The cereal mill comes in many sizes, most are really affordable and it is a highly decorative and durable investment.

andreea

Fri, 16 May 2008 08:46:10 GMT

Those are some amazing kitchen aids (tools) you have. Pure envy from brussels :)

fx

Thu, 6 Mar 2008 15:47:34 GMT

Matteo, you can buy flour mills on Amazon.com and in various health food / biological food stores across the globe. Do yourself a favor and buy a nice one that will last you a lifetime and then some. You could do the buckwheat pasta from bought ground buckwheat flour of course, but it"s so much more magical to grind your own!

fx

Thu, 6 Mar 2008 15:44:33 GMT

Peggy thanks for visiting and good luck with the pasta!

Matteo Soccio

Thu, 6 Mar 2008 01:58:40 GMT

I have looked at your Buckwheat pasta and find it just facinating, my folks came from this part of Italy so I am very interested in accient recipes I am in the process of making a Chitarra (accient pasta maker.Where can I buy a Mill?

Peggy Kunsman

Thu, 6 Mar 2008 00:12:15 GMT

Thank you for these wonderful recipes. I haven"t cooked them yet, but I am experienced enough to know they will be excellent. I can"t wait to try the broccoli and pasta. I think I misspelled that. Can"t wait. Thank you.

fx

Sun, 2 Mar 2008 01:23:38 GMT

Gayle, thanks for visiting! I love your solar cooking, this is really intriguing! You need bigger pictures though, my eyes are still wanting. Wheat gluten is a really thought-provoking recipe, I had it a couple times deep-fried. Cheers!

Gayle

Sat, 1 Mar 2008 21:53:19 GMT

Enjoyed seeing the wonderful step by step photos and instructions. I will try making these noodles. Currently, I am making wheat gluten recipes. I try to include photos with my recipes. So far only the bean burger is online.Thanks,Gayle

Marco Frattaroli

Mon, 5 Nov 2007 11:55:29 GMT

Great visuals one major problem with your recipe the groats (unlike the Japanese version) must be roasted before being milled. It gives it a totally different flavor. Ciao Marco

debra (

Wed, 12 Sep 2007 06:29:19 GMT

As a celiac I am enjoying(!?) trying new gluten-free pastas. am looking forward to the buckwheat (I"ll have to fiddle a substitute for the semolina, but it"s been done before). Your humorous approach to chestnut gnocci has me even MORE inspired, tho. I"ll keep you posted. Thanks for the recipes!

Eileen

Mon, 30 Jul 2007 06:52:06 GMT

I have made buckwheat lasagne with no wheat flour but using eggs as I am allergic to wheat (strangely, however, I do not react to spelt!). I"m also interested in the use of the potato flour. I don"t find the undiluted taste of buckwheat a problem and if you work quickly with a pasta machine in the right atmospheric conditions it doesn"t crumble too badly. Wouldn"t buckwheat have been used on its own up in the mountains originally before transport made wheat available?

fx

Tue, 3 Jul 2007 04:13:21 GMT

Joseph, my mill is a PK1 made by KoMo in Germany - www.frischmahlen.de . All in beech, a really serious mill and an intriguing and beautiful kitchen appliance. Goes for �280 a pop in Europe, it is imported in the USA as well. There are many fine mills that cost less but few, in my humble opinion, that look better.

Joseph Froncioni

Sun, 1 Jul 2007 06:54:03 GMT

What is the brand name of the flour mill in the photo.Thanks.

fx

Mon, 25 Jun 2007 11:42:43 GMT

Thanks a lot for your comments!

Anna, I think the potato is a good idea if you don"t want the gluten. How did that work? Did the noodles hold well or tear?

Penny Lane pizzocheri are certainly more work than Pasta alla Norma, congratulations for making them! I think homemade buckwheat pasta is probably the most difficult pasta to make, so if you ended up with a tasty dish it"s already a success. The color and texture is indeed wonderful! Thanks for visiting.

Penny Lane

Tue, 19 Jun 2007 05:33:03 GMT

Hey! I made the pizzocheri! Thanks for an awesome recipe. Unfortunately my pizzocheri didn"t look anywhere near as professional as yours. Well, they kind of looked like the ones in the second to last picture on this page, probably the ones that fused into triple deckers. I guess I should have rolled the dough out thinner, but it kept tearing. Funny how the finished pizzocheri look kind of purplish in colour, isn"t it? And maybe this is because mine were so thick, but the texture was also a little different from regular pasta - not as slippery and a little less chewy. But a lot of fun to make (and eat) all the same!

Penny Lane

Wed, 30 May 2007 11:23:40 GMT

Oh my God, this looks SO good! I had bought all the ingredients for Pasta alla Norma but now I think I am going to have to go looking for a cabbage and some fontina so I can make this instead...

Anna

Tue, 29 May 2007 16:19:13 GMT

Bravo! Beautiful! I"ve made soba by hand as well - I use yamaimo (mountain potato) made into liquid to aid in the binding and lessen/eliminate wheat flour.