Pizzoccheri Grandmother Style – Original From Teglio

For the pizzoccheri, mix both types of flour, add eggs, water and salt. Prepare a smooth dough, roll out to a thickness of about 2 mm and cut into strips about 8 cm wide. Put the strips on top of each other and cut into small pasta shapes.

Cut potatoes into cubes and put them into boiling salted water. Make savoy cabbage, after five minutes add to water, after another five minutes add pizzoccheri and make ten minutes.

Fry finely chopped onion and halved garlic cloves in butter until golden brown.

Drain the cooked pizzoccheri, potatoes and savoy cabbage and put them in three layers in a large bowl. Add the cheese (Parmesan and Fontina), onions and garlic in between, and finally pour the hot butter over the top.

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