INGREDIENTS: (4 servings)
8 Handfuls Buckwheat Flour
4 Handfuls Flour
200 Gr. Light Cheese
Mix the two flours, salt and add lukewarm water till to get a smooth dough.
Make a layer not too thin and cut to strips like fettuccine.
Boil salted water with the potatoes cut into dices, add the cabbage and when the potatoes are cooked, pour the pasta. Drain together with the vegetables.
Prepare it to layers in a baking-pan sprinkling every layer of cheese and melted butter with the sage.
Pizoccheri is a buckwheat pasta, a specialty of the Valtelline Valley in the north of Lombardy