Pizzoccheri

Pizzoccheri is a type of short tagliatelle, a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons. Pizzoccheri can be made by hand or can be purchased pre-made. The dish was first identified in 1550, in the Category of Inventories of Things that May be Eaten in Italy by Ortensio Lando.

Source: Wikipedia