Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia – Living a Life in Colour

Ingredients

• 600 grams buckwheat flour
• 140 grams 00 flour
• 10 grams salt
• 300 mls water
• 75 grams butter
• 1 garlic clove, skin removed
• 4 to 6 sage leaves. rinsed and dried
• 4 potatoes , peeled and cut 1 cm dice
• 1 Savoy cabbage , leaves removed, outer leaves discarded, washed, ribs removed and sliced into 1 cm wide strips
• 200 grams Latteria cheese (can use any medium cow's milk mountain cheese- Valtellina Casera, Bitto, Fontina, Gruyere, etc), cut into 1 cm dice
• 75 grams Parmigiano-Reggiano cheese , finely grated (can substitute Grana Padano)