Pizzoccheri are a specialty of the Valtellina region, which borders Switzerland. It’s a close relative of the Swiss dish Älplermagronen except with noodles that are part buckwheat and some Savoy cabbage, chard stalks, or spinach. This was 500 g of pasta, around 10 oz. each potatoes, Fontina Valdostana, and Savoy cabbage, and a stick of butter that had simmered with some garlic. If I had it to do over I’d have used twice as much cabbage. Most recipes call for adding some Reggiano but that seemed like overkill.
I was not crazy about this Tudori brand, I’m pretty sure the brand I used to buy in Italy was 80% buckwheat and this was only 20%.
Marcella Hazan’s More Classic Italian Cooking has a lighter recipe that uses fresh noodles. Note that the asshole editors of the one-volume “Essentials” compilation arbitrarily cut the amount of butter in half.