Pizzoccheri
| Use attributes for filter ! | |
| Category | Ribbon pasta |
|---|---|
| Pronunciation | peet-zoh-CHAY-ree |
| Characteristic | Flat ribbon made from buckwheat flour. Sold either in short lengths or in coiled nests. |
| Typical pasta cooking time | 10-14 minutes |
| Dish ideas | Pizzoccheri della Valtellina |
| Possible substitutes | Tagliatelle |
| Fettuccine Pasta | |
| Trenette | |
| Date of Reg. | |
| Date of Upd. | |
| ID | 1225627 |
About Pizzoccheri
Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens, and cubed potatoes.
Pizzoccheri Photos
