Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia

Name: Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia
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)

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Buckwheat pasta with potatoes and cheese, Lombardia-style, in creamy garlic sage butter. Perfect for a hearty winter meal. Serves 6.

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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)