Pizzoccheri is a rich and decadent northern Italian pasta dish featuring buckwheat noodles tossed with cabbage, potatoes, garlic, and cheese and then drizzled with brown butter.

Claudia, from Italy, shares this classic dish hailing from the Valtellina region. Pizzoccheri is a beloved traditional dish where she’s from. It’s typically made for big celebrations and family gatherings.

Claudia notes you’ll want to use the bright yellow butter from grass-fed cows. It lends this unique flavor you just can’t get anywhere else. But even with American butter, this pasta is an absolute showstopper.

The pasta is made from buckwheat, giving it a chewy texture with a slightly nutty flavor. It’s also naturally gluten-free. You start by boiling the buckwheat pasta along with diced potatoes and cabbage. That’s right – potatoes cooked right into the pasta dish! It’s an unconventional addition but makes the dish extra hearty and filling.

Then comes the star ingredient – a browned butter sauce. You cook an entire stick of butter with garlic until the butter turns a rich, nutty brown color. This flavorful butter then gets drizzled over the cooked pasta and veggies.

The pasta turned out to be incredibly indulgent. It’s filled with rich and savory flavors from the browned butter, complemented by a fresh touch from the cabbage. The cheeses bring in a creamy and slightly tangy element, while the buckwheat noodles provide a delightful chewiness that’s simply irresistible. You’re going to love it! Claudia’s family tradition is sure to become one of yours too.