Image 0 - Pasta e Pom

Pasta e Pom

Ingredients for 5-6 persons:

  • 500 g potatoes
  • 500 g short pasta
  • 150 g butter
  • 150-200 g (plenty!) grated alpine cheese (leftovers are also fine) mixed with parmesan cheese
  • 2 large blond onions
  • a few sage leaves (optional)
  • 1 dl dry white wine
  • salt and pepper
  • fried onion, dried (optional)


  • Wash, peel and cut the potatoes into not too small chunks and cook them in plenty of salted water for about 10 minutes.
  • Then add the pasta to the same pot and finish cooking.
  • Alternatively, you can cook the potatoes and pasta separately.
  • In the meantime, clean and chop the onions not too finely and brown them in a non-stick pan with a third of the butter, the sage and a pinch of salt.
  • Continue frying for a few minutes over a moderate heat until they are golden brown.
  • At this point, turn up the heat slightly and pour in the dry white wine, cook for a few more minutes until the wine has almost completely evaporated.
  • When the pasta and potatoes are cooked, drain and place on a warm serving plate.
  • Add the remaining butter and grated cheese and then pour over the hot, still sizzling onion mixture.
  • Finish with a generous grinding of pepper.
  • Stir everything together until the ingredients are well mixed.
  • Serve piping hot.
  • If desired, sprinkle with dried fried onion.


  • TYPICAL PRODUCTS Specialties