Modu Recipes

Fabri's Buckwheat Noodle Pizzoccheri

A warm winter delicacy from the mountainous regions of northern Italy, this traditional buckwheat noodle dish combines Korean buckwheat noodles, cabbage, and potatoes with cheese and a nutty brown butter sauce.

🙋 Recommended for

  • ⭐ Those who want to experience a unique traditional dish from the northern Italy region at home.
  • ⭐ Those looking for a warm, hearty, and savory carbohydrate-rich dish to beat the winter cold.
  • ⭐ Those who want to cook buckwheat noodles in a new way beyond cold broth dishes.

Ingredients needed 🛒2 servings

  • 160g buckwheat noodles
  • 1 potato
  • 3-4 napa cabbage leaves
  • 4-5 pieces of string cheese
  • 50g butter
  • 4-5 cloves of garlic
  • Grana Padano cheese, as needed
  • Plenty of salt

Recipe 🍳

  1. Cut the potato into bite-sized cubes (like radish kimchi style) and tear the napa cabbage leaves into large pieces by hand.
  2. Shred or tear the string cheese as thinly as possible so it melts well later. Thinly slice the garlic.
  3. In a small pan, add the butter and sliced garlic, and cook over low heat until the butter melts and turns golden brown, stirring gently to create a fragrant brown butter sauce.
  4. Bring a large pot of water to a boil and add 3 large pinches of salt to season.
  5. First add the potatoes, which need the longest cooking time, then the cabbage, and finally the buckwheat noodles. Boil everything together for about 7-8 minutes.
  6. When the noodles and vegetables are cooked al dente, drain them in a colander, shaking off as much water as possible to remove all moisture.
  7. In a wide serving bowl or pot, layer the drained noodles and vegetables, then sprinkle with the string cheese and Grana Padano cheese. Repeat the layering.
  8. Once the cheese begins to melt from the residual heat, pour the hot brown butter sauce evenly over the top and toss well to combine. Serve immediately.
  1. Slice the potato and cabbage, and thinly slice the string cheese and garlic.
  2. In a pan, combine butter and garlic, cooking until fragrant and golden brown to make the sauce.
  3. In a pot of boiling salted water, cook the potato, cabbage, and buckwheat noodles together. Drain well, then toss with the cheese and butter sauce.

Cooking tips 💡

  • When heating the butter, be careful not to burn it; cook until it just turns light golden to bring out its characteristic rich, nutty aroma.
  • To ensure the butter sauce and cheese cling well to the noodles, remove as much water as possible from the cooked noodles and vegetables after draining, otherwise the dish may become bland.
  • Instead of the traditional Italian cheese Casera, use string cheese easily found at Korean convenience stores—it provides a satisfying chewy texture and flavor.
  • If the buckwheat noodles are too long, they can be difficult to toss, so break them in half before boiling for easier handling.

Shop ingredients on Coupang(Ad)

Buckwheat noodlesPotatoNapa cabbageString cheeseButterGarlicGrana Padano cheese

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