Buckwheat Pasta with Cabbage and Fontina Cheese

Giorgio Locatelli's tasty mix of pasta, vegetables and melted cheeses will satisfy the heartiest of appetites
By Giorgio Locatelli
Buckwheat Pasta with Cabbage and Fontina Cheese
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 50 minutes
  • Effort: medium



  • 1 potato, cut into small cubes
  • 2 leeks, shredded
  • 1 small Savoy cabbage, (inner leaves only) diced
  • 2 sage leaves
  • 125 g butter
  • 100 g finely grated parmesan
  • 175 g fontina cheese, diced
  • black pepper

For the pasta:

  • 250 g buckwheat or wholemeal flour
  • 200 g '00' flour, or unbleached flour
  • 200 ml warm water
  • 1 tbsp olive oil
  • 1/2 tbsp salt


1. First make the pasta. In a large bowl, mix the two types of flour together. Make a well in the middle and pour the water and olive oil into the well. Stir, gradually drawing in the flour from around the edge, to form a dough.

2. Knead the dough vigorously for about 10 minutes until it is smooth and springy. If the dough is too dry, wet your hands. Don't wet the dough.

3. Cut into pieces wide enough for your pasta machine. Pass each piece through the rollers, starting on the highest setting, and continuing down to setting 3. This dough is quite dry and brittle, so you don't want it too thin.

4. Cut the dough into 1cm thick strips and set aside.

5. Put the potato into a large saucepan of boiling salted water (at least 3 litres). Cook for a few minutes until 'al dente'.

6. Add the pasta to the pan along with the leeks, cabbage and sage leaves. Bring back to the boil and cook for 12-15 minutes until the pasta is 'al dente'.

7. Drain, then tip into a warm serving dish. Add the butter and both the cheeses. Mix well, then season to taste and serve.

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