Pizzoccheri from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• ½ white onion, finely chopped
• 200 g unsalted butter, plus extra for buttering
• 6 sage leaves, shredded
• 1 small clove garlic, finely chopped
• 1 handful (about ½ cup) flat-leaf parsley leaves, finely chopped
• 300 g fontina cheese, cut into 1 cm dice
• 2 cups (300 g) buckwheat flour
• 50 g Grana Padano, freshly grated
• salt flakes
• 200 g Savoy cabbage, shredded
• 1 large desiree potato, peeled and cut into 1 cm dice
• fine salt
• fine semolina, for dusting
• 1⅓ cups (200 g) 00 flour, plus extra for dusting
• 4 x 60 g eggs