Gluten Free pasta

Pizzoccheri Gluten Free fresh pasta • Photo by

I’ve really wanted to recreate this dish since we went on holiday to the Italian Alps a few years ago. We found a hidden away restaurant in a little town I can’t even remember the name of, but what I do remember is this dish.  When I got home and looked up the recipe, and found out that buckwheat isn’t a grain at all, it’s a seed, I thought it would be perfect to use in one of my gluten-free budget recipe weeks.

Pizzoccheri with cabbage & potato Pasta dish

Serves 2 with a bit of leftover pasta

Ingredients for the pizzoccheri pasta:
140g buckwheat flour, plus extra for dusting
1/2 teaspoon xanthan gum
1 small egg, lightly beaten
1 tablespoon milk
Warm water

Ingredients for the pasta sauce:
350g savoy cabbage, shredded
250g potatoes, chopped into chunks
70g butter
1 onion, thinly sliced
2 garlic cloves, thinly sliced
4 sage leaves, shredded
100g cheese, thinly sliced
Generous grinding of salt and pepper
1 tablespoon of olive oil


To make the gluten-free buckwheat pasta, Mix together the flour, xanthan gum and a pinch of salt into a mound in a bowl, or on your countertop if you’re feeling Italian, and make a well in the centre.

pasta 1

Add the egg, 1 tablespoon of water, and the milk and gradually incorporate the flour with your fingers, adding more warm water if you need to. Knead until smooth.

pasta 2

Wrap in cling film and let rest at room temperature for about 30 minutes.

To make the pasta sauce, put the cabbage and potato with a pinch of salt into a pan with water. Bring to a boil, then lower the heat, and simmer for 20 minutes until the cabbage is tender and the potato is soft.

Cook the onion, garlic, and sage in the olive oil in a large saucepan, until soft and golden brown.

pasta 3

Now roll out the pasta dough on a lightly floured counter and cut into 2cm wide ribbons, about 12cm long.  You won’t need a machine for this one as it’s supposed to  be fairly thick pasta.

Add the pizzoccheri to the pan of cabbage and potato, and cook for about 5 minutes, then drain, and transfer  the mixture to the larger onion pan and toss together.

Place a layer of pizzoccheri-vegetable mixture on the base of a serving dish, then a layer of broken cheese slices on top. Then continue with another layer of pasta and vegetables before finishing off with some broken cheese, a scatter of chopped sage and a grinding of black pepper. Serve hot.