Pizzoccheri

Directions

1. 1Knead together the buckwheat flour, the all purpose flour, a pinch of salt, and the water. Let the dough rest covered for a few hours.
2. 2Divide the dough into two parts and roll out each with a rolling pin, the sheets of dough should be slightly thicker than that for making egg noodles.
3. 3Place one sheet on top of the other and cut them into strips approximately 5 centimeters wide. Then, place the strips on top of each other and slice them into noodles.
4. 4Bring a stockpot full of water to a boil and add the potatoes and the cabbage leaves (or spinach or green beans).
5. 5After a few minutes, add the Pizzoccheri; cook for approximately 15 minutes and drain.
6. 6Begin layering the Pizzoccheri and vegetables in a baking dish with the cheese.
7. 7Melt a generous amount of butter with the sage, onion, and garlic over low heat and pour it over the Pizzoccheri in the oven dish. Sprinkle with Parmesan cheese, if you wish, and serve hot.