WHAT IS PIZZOCHERI?

Pizzocheri is different from other Italian pastas in that its primary ingredient is buckwheat. In this way, the flavor is somewhat reminiscent of Japanese soba noodles.  This pasta also sports the same khaki color with a purplish undertone. The other two ingredients for this cut are flour and water–nothing could be simpler.  To read more about this on our website click here or check out this great article in Saveur.

SUGGESTIONS WHEN MAKING PIZZOCHERI

For the best tasting pizzocheri the trick is to knead the dough for a relatively long time, until it is perfectly smooth. The best tool for this job is a stand mixer although you can certainly do it by hand.  Once you’ve got the right consistency, the next trick is to roll out the dough to about 1/8″ thick. You can absolutely do this with a rolling pin but a pasta maker will definitely make the job easier and the product most consistent.  And the rough surface of the pasta means this cut is already ideal for holding onto your delicious sauce!

WHAT GOES WELL WITH PIZZOCHERI?

Pizzocheri are excellent in soup or with saucy stews but the most traditional way to serve it is with cabbage and potatoes. Check out that recipe here!  For sauces that serve well on top, try our Amatriciana or Italian mushroom sauce.  Or you can just keep it simple and use a nice extra virgin olive oil and some shredded Parmesan Reggiano cheese.  For purists, this is a northern Italian mountain recipe so hardy, winter ingredients in general will pair well.