Valtellina Pizzoccheri, Buckwheat Pasta With Cabbage - Appetito

Ingredients

• 1 1⁄4 cups (150 g) buckwheat flour
• 3 ⁄4 cup (80 g) all­-purpose (plain) flour, preferably Italian type 00, plus extra for dusting
• 1 egg, lightly beaten
• 2 tablespoons milk
• salt
• 4 1/3 cups (400 g) shredded savoy cabbage
• 1 potato, chopped
• scant 1⁄2 cup (100 g) butter
• 1 onion, thinly sliced
• 1 garlic clove, thinly sliced
• 4 fresh sage leaves, shredded
• 5 ounces (150 g) sliced low­fat cheese
• 1 cup (80 g) grated Parmesan cheese
• salt and pepper