Discover a buckwheat pasta called pizzoccheri | Pasta Grannies

[@makotito73]

Just a random Japanese comment passing by. It's cool that the same ingredient of buckwheat flour ends up turning into completely different noodle dishes when put through 2 separate cultural filters. I shall try this in my kitchen one day. Cheers,

[@luanllluan]

It's amazing!

[@MrMikkyn]

Oh lol I made a similar comment to you about soba noodles and comparing it to pizzocheri

[@TobiasC-mg4zk]

Dried soba noodles are good but contain mostly wheat flour. To get real buckwheat noodles you probably have to make them the old fashioned way.

[@boatpasstation]

I have one thing to say : YUMMMYYYYYYY! Viva PASTA GRANNIES! The sunny italian cuisine.

[@bobwagemakers5055]

Not just one of my favourites, THE favourite... by far. The way it is made in this video breaking the leaves and all is the way to go, do not be too cheffie about it if you know what I mean. It is simple to make, but be careful, not that simple. The main trick is getting it all cooked just right. Remember that deciding how to cut or when you use dried pizzoccheri. The kind of cheese you use or cabbage really is not that relevant, so if you cannot find Coste or Verza use a local green cabbage and any somewhat older cheese which melts well is ok too as long as you are not going crazy (that is if you want to stick to the traditional recipe... else go crazy all you want). I do miss Sale, a few fresh leaves chopped and added 1 minute to the butter. Sale and potatoes is a devine combination and as it has been tought to me it is part of the traditional recipe. I am no professional cook or anything and hardly ever comment on videos, I have made this dish over 50 times,.. so I thought I share this.

[@pastagrannies]

Many thanks for sharing your experience, Bob. I love pizzoccheri too 😊 best wishes, Vicky

[@bobwagemakers5055]

@@pastagrannies Thank You Vicky for posting these videos. There is a lot of cooking on KZbin but nothing much with your approach. btw, good second for me spaghetti Pizzaiola that is anchovy, olives and capers like puttanesca without the peppers... made my way of course... or Polenta heated up the second day with some deer... See what you do! Keep up the good work.

[@mauriziocosta8416]

Perfect, traditional cuisine is made with what you find. My grand mother said to me when I was a little boy: "Con quello che non c'è, non si mangia nulla" ("Con quello che non c'è, non si mangia nulla"). But, please, use only northern italian o swiss cheeses (NOT blue, or stringy, or 'pasta cruda' cheeses).

[@Eternity0815]

Buckwheat noodles are very healthy food. In the summer, I make cool buckwheat noodle dish by mixting it with fresh cucumbers, hot pepper, soysauce, sesame oil, chopped garlic, and I TS chopped onion. Mix all together. You can adjust amount of seasoning to fit your taste.

[@pastagrannies]

Sounds delicious! best wishes Vicky

[@cerracarmine]

God bless Italia

[@ypy2516]

This looks delicious - but the amount of butter would make Paula Dean shy away :-)))

[@thecook8964]

I don't know, pasta grannies appear to have long lives...

[@komalahmedirfan]

What did they add with buckwheat???? Soba???

[@pastagrannies]

soft wheat flour. 😊🌺 best wishes, Vicky

[@mreinstein48]

No egg in this dough? Just like the chinese one

[@patrickburke7383]

Buckwheat, potato, cabbage - this is looking health... *pours a litre of melted butter onto cheese*

[@luanllluan]

lol

[@TobiasC-mg4zk]

It’s one of the best vegetarian dishes ever! It’s decadent

[@sandrazago3739]

Hello everyone, I live near Valtellina, here we cook them and eat often in the winter season. I swear that these are fabulous. you must try these!

[@For91Days]

Wow, Italian SOBA!!

[@giuxc3116]

Yes, it's true. I come from Valtellina, a valley in the Italian Alps, where pizzoccheri are tasted. Buckwheat grows well in the mountains. In ancient times, poor families could only cultivate that. Wheat was rare and precious, while cabbage and potatoes and butter were available to everyone!

[@For91Days]

@@giuxc3116 this is so interesting, thank you for sharing.

[@aimeecortez5899]

You're telling me that I'm only now realizing that soba is made with that? Lmao

[@giuxc3116]

@@aimeecortez5899 Yes, Japanese yakisoba are buckwheat noodles..😁

[@CA....]

Che spettacolo!!!!! Quando scende il burro fuso mi sembra di sentire il profumo meraviglioso. BRAVI !!!!

[@NicolettaTavella]

One of my favourite pastas, my mom makes it regularly. She adds sage leaves to the butter and garlic too, so yummy. :)

[@brabbo77]

one of the most good recipe in italy , incredible how the tourists in general don't know.

[@giuxc3116]

Oh Yes, living in Italian Alps (Valtellina), I confirm that this is a very good recipe! This dish must absolutely be accompanied with a glass of red wine (like a "Valtellina Superiore) !!!

[@mreinstein48]

yep I did not know it at all:!! seems delicious

[@aimeecortez5899]

It makes sense that they wouldn't know, it's the southerners that emigrated not us, so it's mostly their recipes that are know abroad. (btw it's "best" not "most good")

[@gaudetjaja]

Holy shit so many calories I want this right now

[@giuxc3116]

Sono utili per affrontare il freddo inverno delle Alpi... They are useful for facing the cold winter in the Alps ...

[@luanllluan]

Thought the very same xD

[@tonydeltablues]

Could do with this dish in the UK right now, what with the snow! Love the 'cauldron' of melted butter!

[@pastagrannies]

Hi Tony, I advanced this episode in the schedule because I thought 'now is when you'd want to eat this pasta!'. It's very easy to make and I hope your local deli stocks the flour - if you can get there, that is. Stay warm. best wishes, Vicky

[@mauriziocosta8416]

I assume you are a music lover (or just blues?). A couple of my friends, before Covid, used to come to the UK to play two months a year, in spring and autumn (one month each time). Maybe you've listened to them: Vernica Sbergia and Max De Bernardi. This is their concert in the United States. kzbin.info/www/bejne/mJzPlXamarOkjZo

[@shraddasivakumar5932]

@@mauriziocosta8416 is h I’ll hi u u mom mhhyuuuyhy by g no n Lo

[@nadjakapeller3054]

My mum used to make this dish when I was a child - and I still love it. Finally I know how to pronounce it correctly :D

[@pastagrannies]

Italian pasta names can be tricky to pronounce correctly! best wishes, Vicky

[@pz1806]

OMG what a beautiful channel 😍!!! Have you ever try “casoncelli alla bergamasca”? You should taste them! Greetings from Italy and keep up the good work!

[@pz1806]

Ps: Pizzoccheri in a snowy day are sometihing else!

[@jordanrossell4647]

This was my favorite dish while living in Milan! Now, back in Pittsburgh PA, I like to make this for my family!

[@sillysallyceli]

I knew soba noodles would make a good Italian dish I am so excited to add this to my repertoire I love soba noodles and I love cabbage butter garlic this sounds absolutely perfect

[@TobiasC-mg4zk]

The noodles these ladies prepared are better than the store bought dried soba. Soba in stores is mainly wheat flour which is still good in a pinch but the 4 to 1 ratio of buckwheat to semolina flour is going to have more flavour. Also try adding some sage leaves to the garlic butter! This dish is so rich you won’t miss the meat and you probably won’t need dessert. It’s one of the best Italian dishes ever !

[@simfro2530]

Yeah thanks a lot for filming my recipie wish. I love this so much. It's one of my favorite vagetarien Winter dishes. I regulary make this dish but use sage leaves instead of garlic. An absolut must try. Thanks for the great Work of you Vicky and the awesome grannies 👍

[@pastagrannies]

Using sage leaves is a good variation, thanks for sharing. And I'm delighted we were able to film your recipe wish :-) best wishes, Vicky

[@robyngordon3003]

My Mother in Law ( from the Valtellina) always used sage leaves AND garlic. Fontina cheese is great with this dish and often found around the world.

[@mauriziocosta8416]

In spring I use a good (large) amount of fresh onion called 'porraia' o 'sponsale'. Sometimes, if I found the one or the other wild garlic, I use a minor quantity of the 'aglio pippolino' (allium vineale), or the 'aglio orsino' (allium ursinum; bear's garlic?).

[@GuidoBatt]

I use garlic AND sage; and also Taleggio cheese instead of this one (removing the crust, that you might also eat instead when you just spread it on bread). Taleggio is sort of camembert, but less stinky.

[@persimo82]

Had a version of this at an Italian restaurant in Portland, OR and have been thinking about it every since. Definitely going to make this next time it's cold.

[@charleshash7381]

I didn't think I would like that but then they poured on that ton of sizzling butter!

[@MUNGRYSOLDIER]

Italian soba! Wow I couldn’t guess what the final product of this dish was!

[@pastagrannies]

Isn't it cool how similar recipes crop up over the world? I think Laura and Rosalba said this pasta also goes well with a mushroom, pancetta and cream sauce. best wishes, Vicky

[@lyssgreene1708]

Pasta + Elderly= beautiful!! Wise cooking.😄

[@MrMikkyn]

Reminds me of how Japanese chefs make buckwheat soba noodles

[@OldMotherLogo]

Thank you so much for this! I had pizzocheri in the Val di Scalve and loved it. I've made it a couple of times from online recipes but this will really help!

[@beautybys9142]

Italian healthy Mac and cheese ❤❤🎉 😊😊😊 (I’m Italian btw)

[@opheliahamlet3508]

Oh my gosh! I'm salivating. This is definately not diet food.

[@khatijahafesji7496]

Excellent recipe, made it last winter and can't wait to make it again now it's getting colder.

[@apurvakmr]

These ladies are a treasure

[@jamesdooling4139]

This is an extremely interesting dish. I bet it's amazing. 😍

[@ashleybartsch6642]

Sending a lot of love to the Pasta Grannies from Canada during the COVID outbreak! God bless you! ♥️♥️♥️

[@SpartanThe300th]

With that amount of butter, it's bound to taste delicious, but this seems to be a "heart attack" dish 😳

[@beautybys9142]

Yeah but they usually Eat this after a day of skiing in the mountains of Trentino .. ⛷ so it couldn’t be dietetic

[@jfergs.3302]

A simple dish, yet so very tasty. I had this once in Tirano and I really enjoyed it, specially with a drop of the local vino :)

[@martinmassiello7490]

Hi Vicki! I don't think I can get the cheese that they are using in the video. Would fontina work? Thanks! Marty

[@pastagrannies]

hi Martin, yes fontina, gruyere - any melting cheese will do. The local Valtellina casera traditionally used is young and has a mild flavour. best wishes, Vicky

[@nmoko6123]

indeed, bon appetito!

[@arunachalamgpr]

How much butter is that?

[@sittingstill3578]

What is the ring shaped bread?

[@ilVinc88]

i'm not sure you can substitute any kind of melting cheese. the traditional recipe uses valtellina casera. i know it can be difficult to find abroad, but pizzoccheri with gouda will not be authentic.

[@Mr_Lambda]

Maybe you can substitute with Fontina cheese, comes from the same area and it's more widespread (in italy at least).

[@VeraLucia-qs1jp]

Que maravilha de comida!

[@ritazappone9336]

*8

[@neihabotadkar1324]

what an awesomely made dish , have tasted it in Como , when we visited , never forgotten it ever. on of my favorite pasta dishes + its veg ( which i am ) ..super video , so authentic .Amazing :) Thanks grannies ..:)

[@pastagrannies]

Pizzoccheri is a great dish 😊 It's great you were able to taste it from the area it is from 😊 best wishes, Vicky

[@neihabotadkar1324]

@@pastagrannies totally loved it.. Guess what just made it for dinner today.. My old memories of Italy.. Love Italy.. I'm from Mumbai India

[@pastagrannies]

gosh, can you get buckwheat flour in India - I think of it as a high altitude, cool weather crop which I guess is possible in India, but assumed there would not be a demand for the flour! best wishes, Vicky

[@neihabotadkar1324]

@@pastagrannies Ohh yes u totally get buckwheat flour here.. Ingredients do differ a bit.. But that we can compromise on.. This pasta is unheard in India though.. My 2nd attempt at making the pasta, was not that bad. Ur video was very inspirational.. Enjoyed making pasta myself.. Buckwheat is used as a flour in indian fasting..

[@pastagrannies]

Apologies for being so ignorant about Indian flours 😊 but I'm delighted you can make this dish. I think it's a good one for beginners because the dough doesn't have to be rolled out very thinly. best wishes, Vicky

[@spannymakronkeep8673]

Lordy lordy!

[@veganelmira]

Very good

[@lauraforconi9111]

Che meraviglia, li faro' questa settimana, pero' senza le patate, o.... se no, mettero' le patate dolci, per il semplice fatto che sono piu salutari, complimenti e grazie per la bellissima ricetta, anche io mi chiamo Laura.

[@pbeccas]

Sensational

[@marcusaetius9309]

Oh my fricken god that looks good! Cheers from Canada.

[@ritikassomethingexciting910]

Nice new vegetarian pasta😁

[@jorgesantori5286]

Divino!

[@Parcolai]

So I want to know, when compared to Japanese Soba, what is the difference? I see that the dough is done pretty similar to soba dough with a higher ratio of wheat flour.

[@pugsandcoffeeplease]

Stunning. #ThatButterTho 😍

[@paolorossi1480]

Rosalba en Laura from Pizzoccheriiii

[@edvalors659]

The amount of butter makes the dish yummy.

[@redstarbetty7997]

This looks absolutely incredible! It reminded me a little of the Polish dish Halusky (ie egg noodles with cabbage and butter), only Italy's version of this delicious winter comfort food! There's something about cabbage, butter and pasta which makes me feel that if there really is a food of the gods, it's probably something like this because for such a simple combination it is impossibly delicious! I love buckwheat flour too - it was used where I come from (Durham, England) to make yeasted griddle cakes which were a speciality of the county (they are a delight at teatime, with lashings of butter and a little jam, but sadly rarely made these days. )

[@pastagrannies]

That's a good memory to have - I don't think the British are proud enough of their traditional recipes - probably because they are deemed 'not healthy'. Personally, lashings of butter is a delight on most things. 🙂🌺 best wishes, Vicky

[@nealieanderson512]

Amazing!!

[@88maximous]

Yuuuuuuuuuuum

[@Stachlkatz]

i LOVE this cabbage! In Germany it is called Wirsing. My fav. Dish with this Cabbage is with ground beef, onion, a lot of garlic and Soysauce. mixed with Spaghetti and you will never go back again. This Buckwheadnoodle looks delish, but i can't handle that much fat anymore. But it looks fantastic!

[@pastagrannies]

This crinkly cabbage goes well with a lot of things - it's one of my favourites too. I think you could reduce the amount of butter quite easily in this recipe :-) best wishes, Vicky

[@marcusfarcus]

That is a beautiful dough

[@joaohks]

Italian soba!

[@aldod3937]

They work great together

[@arturofanciulli9617]

Che meraviglia!!!

[@TheWotsa]

That's a LOTTTT of butter!!

[@kyranmccourt7265]

Wow!!!!!!!!!! 😋

[@GuidoBatt]

Buckwheat flour also make for a very peculiar polenta taragna (usually mixed wid 50% corn flour) and again lots of melted cheese and fried butter. Not for coronary patients!

[@pastagrannies]

hi Guido I think plenty of melted cheese and butter makes most things taste good! 😀 we did film it but it's probably best as a short Instagram video best wishes, Vicky

[@marycallahan2398]

@ Guido Batelli--I like your idea of making polenta with part buckwheat flour. I recently have discovered an excellent polenta recipe which uses a modest amount of olive oil & pecorino cheese. It serves 6-8 people, so the fat from the olive oil & cheese isn't unreasonable. Granted, it's not for everyday consumption. But it freezes & reheats nicely in the oven. I'm going to try making it with your suggestion of using part buckwheat. Perhaps with a ragu of mushrooms and chard. Mangiamo. (-:

[@ForUploadin]

Almost the same as soba in japan. served just in different sources.

[@pastagrannies]

One day I must visit Japan! best wishes, Vicky

[@cursos7119]

Sono quindici anni che non li mangiooo !!! Saluti dal Brasile

[@nessuno1948]

A delight for the eye! (unfortunately not for the taste..........)

[@Mr_Lambda]

It has a very particular taste, you need to be used to this kind of cousine. I'm eating it right now, and i'm enjoying every bite of it :)