Pizzoccheri

Pizzoccheri is a hearty pasta dish from the Valtellina region in Northern Italy, where the founders of Three Hills were born. It is comprised of buckwheat pasta, cabbage, potatoes, butter, a lot of cheese and sometimes onions. It is a robust mountain food dish.  It will fill you up after hours of outdoor activities such as hiking or skiing.
We enjoyed recreating the dish on Christmas Eve. Here are some photos showing the process from creating the pasta from scratch to completion.

First the eggs in a nest of buckwheat flour.

Once the dough ball is made it is rolled out and cut into short noodles.

Then the noodles are boiled and strained.

Layer the noodles with butter infused with garlic and sage, cheese, cabbage and onions.

Violà. Melted goodness. Half the dish has onions for the children's sake.