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Gluten-free pizzoccheri are really amazing!

Gluten-free Pizzoccheri

Gluten-free pizzoccheri are a perfect first course for coeliacs. Here's how to prepare them with rice and buckwheat flour.

Pizzoccheri are a typical dish of Valtellina cuisine usually served with potatoes, cabbage and Valtellina casera cheese. This pasta shape is prepared with a high percentage of buckwheat flour , cut with a small amount of wheat flour. However, it is possible to prepare excellent gluten-free pizzoccheri simply by using rice flour or a mix of ready-made pasta flours.

The most important aspect to pay attention to when preparing gluten-free homemade pizzoccheri is the choice of very fine flours or the dough will tend to fall apart. For the rest, the preparation is similar to that of any format of fresh homemade pasta, with the only difference that rolling out this sheet is much simpler. Let's see together all the steps to make excellent gluten-free pizzoccheri.

Gluten-free Pizzoccheri
Gluten-free Pizzoccheri

How to prepare the gluten-free pizzoccheri recipe

  1. Combine the two flours and a pinch of salt in a bowl, then slowly add the water , mixing first with a spoon and then by hand.
  2. Finish working the dough on the pastry board then wrap the dough in plastic wrap and let it rest for half an hour.
  3. Meanwhile clean the cabbage and potatoes. Cut the first into not too large strips and the second into cubes of about one centimeter after peeling them.
  4. Dice the cheese and keep it aside.
  5. Roll out the dough until it reaches a thickness of 3 mm . You can help by flouring the surface with cornmeal.
  6. Then cut into strips about 1 cm wide and 7 cm long, the classic format of pizzoccheri from Valtellina.
  7. Put plenty of salted water to boil and dip the vegetables first .
  8. After 10 minutes of cooking, dip the pizzoccheri and continue for another 10 minutes.
  9. Once ready, drain them with a skimmer and transfer them to a dish suitable for cooking in the oven.
  10. Mix them with the previously cut cheese , spread a few sage leaves and some knobs of butter and bake at 180°C for about 15 minutes .

Your pizzoccheri for celiacs Valtellinese are ready to be served. Also take a look at the traditional pizzoccheri recipe to discover a few more secrets.


You can prepare the pizzoccheri even half a day in advance and put them in the oven just before sitting at the table. If, on the other hand, you have leftovers, keep them covered in the refrigerator for a maximum of 2 days and then reheat them in a pan. We do not recommend freezing in the freezer.

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