Pizzoccheri
Pizzoccheri ( Italian: [pitˈtsɔkkeri]; Lombard: pizzòcher [piˈtsɔker, -kar] 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.
Source: Wikipedia
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