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Pizzoccheri della Valtellina
Mix the two flours and work in enough water to make a firm, smooth dough. Knead 5 minutes. Roll it out 2–3 mm thick, cut into strips 7 cm wide, then cut the strips into ribbons 1 cm wide.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pizzoccheri della Valtellina take?
55 min all in — 35 min prep, 20 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Rolling pin, Stockpot, Saucepan.
How much salt do I put in?
The recipe lists Salt at 1 tbsp (for the water).
What can I use instead?
Valtellina Casera → Fontina. Richer and softer, and much easier to find; Bitto is the valley's other cheese.
Any tips from this recipe?
Buckwheat dough cracks if it dries: keep what you are not rolling under a bowl. Dried pizzoccheri are sold in Italian delis; cook them about 12 minutes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.