Pizzoccheri

I don't think these are supposed to go in soup in the Valtellina, but they are seriously dense earthy buckwheat noodles. They're in a beefy broth with shreds of cabbage, a few mushrooms and then as a nod to their Japanese cousins, just a dab of red miso in the soup. I couldn't resist a little parmigiano before eating. It's really does work.

I'm also guessing that soba noodles would work in the same context, though with more Northern Italian flavors. Maybe even a dash of tomato paste.

I love mixing and matching flavors in noodle soups. New combinations are coming to me every morning.