Pizzoccheri

Prepare the dough: in a large bowl mix together the wheat flour, the buckwheat flour and the necessary salt

Add a little water and knead, gradually adding more water to obtain a smooth and firm dough

Work it as you would for regular egg pasta but not for too long

Roll out the dough on the work surface into a sheet not too thin using a rolling pin and cut it into strips 5 centimetres long and 1 centimetre wide

Peel the potatoes and cut them into pieces; wash the Savoy cabbage leaves, drain them and cut them into strips

Put the vegetables to cook in a large pot with plenty of salted water

When the potatoes are cooked, add the pasta to the pot and cook until al dente then drain it together with the vegetables

Arrange the pizzoccheri in layers in a warm deep serving dish, distributing on each layer plenty of Bitto cut into slices and some of the butter previously browned in a small saucepan with the sage leaves

Serve the pizzoccheri while hot

--- TIPS

This traditional dish from Valtellina, originating in the town of Teglio, has become famous and appreciated almost everywhere, and the typical dark pasta can already be found ready-made in all grocery stores

However, to best enjoy pizzoccheri it is advisable to prepare fresh pasta