Linda’s Pizzocheri alla Valtellinese

Pizzocheri is the first pasta dish I remember my mum making for me. It’s an absolute comfort food, and it’s packed with cheese—so naturally, I loved it from the first bite. In fact, as a kid, I used to beg her to throw in way more cheese than the recipe said. It’s still the dish I ask her to make whenever I want to show someone how amazing her cooking is. It’s like a little taste of home, no matter where I am. Now that I’m living in the UK, I’ve had to start making my own pasta since pizzocheri is hard to find over here. But honestly, it’s totally worth the effort.

Ingredients

Method

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For

4

M

I

For the pasta:

300

g

Buckwheat flour

100

g

All-purpose flour

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Notes

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