Pizzoccheri

Pizzoccheri is a long pasta typical of a valley in Lombardy called Valtellina, where the dough is made with one-third 00 (doppio zero) flour and two-thirds buckwheat flour. The best way to use pizzoccheri is to let it cook with potato cubes, green beans or cabbage and then to layer it with bitto (a cheese), Parmesan, melted butter and garlic and bake it.