Pizzoccheri – Buckwheat & Wheat Pasta

Pizzoccheri are a traditional pasta from the alpine regions of Switzerland and northern Italy, typically made from a mix of buckwheat and wheat. We selected this recipe because it reflects both the rustic strength and the soulful comfort of mountain cuisine—nourishing, earthy, and deeply satisfying.

Our Pizzoccheri are made in small batches by Novena (Ulrichen) and Scartazzini (Promontogno) using traditional methods. The flours come from high-altitude organic farms in the Grisons. Unlike industrial pasta, these wide ribbons have texture, taste, and integrity—no additives, no bleaching, just honest food.

Yes. Thanks to the buckwheat content, these pasta are naturally high in fiber, protein, and minerals such as magnesium. They support digestion and stable energy, while remaining deeply comforting to eat—perfect for both wellness and indulgence.

Traditionally, Pizzoccheri are boiled with leafy greens (like chard or savoy cabbage) and potatoes, then layered with alpine cheese and garlic-infused butter. You can also enjoy them in simpler forms—tossed with herbs, roasted vegetables, or a touch of olive oil. Cook in salted water for 10–12 minutes; they hold their shape beautifully.

No. Although buckwheat is naturally gluten-free, Pizzoccheri also contain wheat flour and are not suitable for celiac diets. However, they may be more digestible than standard white pasta thanks to their simpler, more traditional composition.

Pizzoccheri are traditionally enjoyed in generous, comforting dishes meant to be shared. In the Swiss and Italian alpine regions, they are commonly boiled with potatoes and seasonal greens (like chard, savoy cabbage, or spinach), then layered with mountain cheese—such as Sbrinz, Bergkäse, or a rustic alpine Tomme—and topped with garlic-infused butter poured hot over the dish. The result is rich, warming, and deeply satisfying.

You can also prepare them in lighter, modern variations: tossed with roasted vegetables, sautéed mushrooms, or a simple mix of herbs and olive oil. Their wide ribbons hold sauces beautifully and bring a nutty, hearty taste to any dish. Serve them hot, in good company—with a glass of alpine white wine or mountain herbal tea for a truly local experience.