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1
Mix and Rest the Dough
20 Mins
Room temperature, ~22°C (72°F)
Whisk the two flours and 3 g of salt in a bowl. Make a well, add the beaten eggs, milk and water, and stir until you have a thick, smooth batter that falls slowly from a spoon. Cover and rest for 15 minutes.
The batter should be thick enough to hold its shape on a board — if it runs, stir in a spoonful more wheat flour.
Done when: Thick, smooth batter that drops slowly from the spoon in a ribbon.
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2
Cook the Cabbage
10 Mins
Medium heat, about 160°C (320°F)
While the batter rests, melt half the butter in a large pan over medium heat, add the onion and cook for 3 minutes until soft, then add the cabbage and the remaining 2 g of salt. Cook for 6–7 minutes, stirring often, until the cabbage is tender and glossy. Keep warm.
Do not brown the cabbage — it should stay green and sweet, not caramelised.
Done when: Tender, glossy cabbage ribbons, still bright green.
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3
Cut the Pizokel
5 Mins
Boiling water, 100°C (212°F)
Bring the large pot of salted water to a rolling boil. Spread a spoonful of batter on a wet chopping board and cut it into short strips about 4 cm long, flicking them into the water with a wet knife — or press the batter through the large holes of a coarse grater. Work in batches so the pot stays boiling.
Wet the board and knife each time; dry tools make the batter stick and tear.
Done when: Short, even strips dropping into the water and sinking, then rising.
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4
Boil Until They Float
5 Mins
Boiling water, 100°C (212°F)
Boil the pizokel for 2–3 minutes until they float to the surface and look plump, then lift them out with a slotted spoon and drop them straight into the pan with the cabbage. Repeat with the remaining batter.
Do not overcook — floating means done, and a minute more turns them soggy.
Done when: Plump strips floating on the surface, soft but holding their shape.
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5
Toss with Butter & Cheese
5 Mins
Medium heat, about 160°C (320°F)
Toss the pizokel through the cabbage with the remaining butter until everything is glossy and hot. Serve in warm bowls with the grated Gruyere scattered over the top and black pepper ground over it.
Serve the cheese on top, not stirred in — it melts into the hot pasta at the table.
Done when: Glossy pasta and cabbage in warm bowls, cheese melting over the top.
auto_awesome Finishing Touches & Plating
Serve this pizokel recipe straight from the pan — buckwheat pasta waits for no one, and the cheese is at its best melting over the hot cabbage.
Switzerland
40m
