Discover a buckwheat pasta called pizzoccheri | Pasta Grannies

Pizzoccheri are buckwheat pasta, traditionally served with potatoes, savoy cabbage, melted cheese and lots of garlicky butter. It's a dish to eat when you've had a day hiking or skiing - activities you'll find in the Valtellina where this pasta comes from.
The Accademia del Pizzocchero di Teglio shows us how it's made. This is an easy to make pasta, for 4 people you will need:
200g finely ground buckwheat flour
50g 00 grano tenero flour
about 100 ml water
100g savoy cabbage, roughly shredded
125g cubed potatoes
100g unsalted butter
1 clove of garlic, sliced
150g Valtellina Casera DOP - to be authentic; or try another local cheese called Bitto. Shaved
50g Parmigiano or Grano Padano, grated

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