#35 Winter in Northern Italy | Making Alpine Pasta & Silent Nature

Welcome to a new page of my quiet journal. ❄️
Today, I’m taking you with me through a winter day here in Northern Italy, between the silent hills and the warmth of my kitchen.
Winter is still deep, but there is a special beauty in these cold, quiet days. Join me as I prepare Pizzoccheri, a traditional Alpine pasta made from scratch with buckwheat flour, savoy cabbage, and potatoes — the perfect comfort food to warm up the soul.
🌿 In this video:

A quiet walk in the winter nature
Cooking from scratch: Pizzoccheri (Alpine Pasta)
Tending to the winter balcony garden while waiting for spring

I’d love to hear from you in the comments:

Do you see signs of spring where you are yet, or is it still deep winter?
Have you ever tried buckwheat pasta before?

Thank you for being here and sharing these moments of calm with me.

See you in the next quiet moment,
Rudy

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Pizzoccheri
Ingredients for the pizzoccheri
400 g buckwheat flour
100 g all-purpose flour
285 g water

Ingredients for the topping
Potatoes, Savoy cabbage, Latteria cheese (at room temperature), butter, Grana Padano DOP, garlic

Coarse sea salt for the cooking water

Mix the buckwheat flour with the all-purpose flour, then add warm water (about 50°C / 120°F). Knead first in the bowl, then on a lightly floured surface until the dough is smooth and elastic. Shape it into a ball, roll it out thin (about 2–3 mm), and cut into strips, then into short ribbons — your pizzoccheri.

Bring a large pot of well-salted water to a boil. Clean and slice the cabbage, peel the potatoes and cut them into evenly sized chunks. Add the potatoes to the boiling water first and cook for a couple of minutes, then add the cabbage. After that, gently add the pizzoccheri, a little at a time, stirring carefully. They cook in about 4 minutes.

Meanwhile, melt the butter in a pan with the garlic (and a few sage leaves if you like) until lightly golden. Drain the pizzoccheri and vegetables well, then layer them in a warm dish with slices of cheese. Pour the hot butter on top, finish with a sprinkle of Grana, cover, and let it rest for a few minutes.

You can bake it if you want, but honestly, it’s best just like this — simple, warm, and beautifully melty. Enjoy 🌿

⏳ Timestamps
00:00 Intro: In today’s Quiet Journal
00:20 Winter nature walk & stillness
02:31 Misty window views
02:54 Creating a cozy home
04:29 Winter balcony garden tour
06:28 Cooking Pizzoccheri (Buckwheat Pasta Recipe)

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