Ingredients:

½ lb. buckwheat flour
¼ lb. flour
water (as needed)
salt (to taste)

2 cups savoy cabbage, cleaned and chopped
1 ½ cups russet potatoes, diced in small cubes
2 cups bitto cheese (fontina if you cannot find bitto), diced in small cubes
1 cup butter, unsalted
3 cloves garlic, minced
6 each sage leaves

Equipment:

rolling pin
sauté pan
large pot

Method:

For the pizzoccheri pasta:

Sift the two kinds of flour together to create a smooth blend.

Add pinch of salt, then begin kneading water into the flour mixture.  Keep adding water until dough is a firm, consistent texture.

Roll dough out on cutting board, and cut into 1” x 5” strips.


For the sauce:

Bring to boil 2 quarts of water, adding salt to taste.

Boil the potatoes and cabbage for approximately 10 minutes.

Add the pizzoccheri pasta to the same pot and boil for 8 minutes more.  During this time, heat up the butter, garlic and sage until completely melted.

Drain the pasta and vegetable mixture, then add the cheese and butter-sage sauce.  Toss and serve.

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