Buckwheat Pasta with Cabbage and Potatoes (Pizzoccheri)

Step 1

Mix the flours and add to a large bowl, make a well in the center and add the water. Slowly incorporate the water into the flour, mixing with a fork or your hands until a dough starts to come together. After, transfer the dough onto a lightly floured wood board and knead until you get an elastic and smooth dough, adding flour if sticking or drops of water if too dry.

Step 2

Divide the dough into pieces. Then, with a rolling pin, roll out each piece of dough to a thickness of 2-3 mm and cut into strips of about 7-8 cm. Overlap 2 strips and cut them lengthwise, obtaining about 5 mm wide "tagliatelle". Repeat until you've used all the dough. Sprinkle with a little flour and place on a floured baking sheet.

Step 3

Wash, peel, and dice the potatoes. Wash the Savoy cabbage and shred it. Cut the cheese into little cubes.

Step 4

Cook the diced potatoes in salted water for 5 minutes. Then, add the Savoy cabbage and cook for 3 minutes. Next, add the noodles to the same pot and cook for about 10 minutes.

Step 5

Preheat the oven to 180°C (350°F).

Step 6

Place an oven-safe dish in the oven to warm it up, then, when the noodles are cooked, drain them well with a skimmer together with the vegetables.

Step 7

Place a layer of the mixed noodles/vegetables in the warm dish, add some of the diced cheese and grated Parmigiano. Repeat layering until you add the rest of the noodles, cheese, and Parmigiano.

Step 8

Place the dish in the oven and bake for a few minutes just until the cheese melts and creates a lovely crispy top.

Step 9

In the meantime, heat up the butter with the garlic and sage leaves on medium/high until it gets golden brown. Remove the garlic.

Step 10

Finally, take the dish out of the oven and pour the brown butter over the Pizzoccheri.

Step 11

Gently mix, then serve the Pizzoccheri warm with ground black pepper on top.