for the pasta:
250 gr ( 8 Oz) buck wheat flour
250 gr ( 8 Oz) 00 white flour
salt to season
about 100 ml ( ½ cup) water
for the dressing:
750 gr ( 25 Oz) potatoes
750 gr ( 25 Oz) white cabbage
150 gr ( 5 Oz) butter
2-3 garlic cloves
2-3 sage leaves
100 gr ( 3 Oz) Parmigiano Reggiano
100 gr ( 3 Oz) Bitto (cheese from Valtellina)
Mix the flours, make a well, break the eggs in the middle, sprinkle a pinch of salt; knead adding water until the dough is smooth and elastic. Wrap it in a plastic film and let it rest for one hour before layering it and cutting in short noodles, 1 cm wide, 5-6 cm long.
Peel the potatoes and cut them in small cubes. Keep them in cold water until use.
Rinse and julienne the cabbage.
Bring to boil a pot of water; salt it. Put in the cubes of potatoes; after ten minutes add the cabbage.
As the vegetable are almost cooked, add the pizzocheri in the same pot and cook them “al dente”.
“Rosolare” the butter with sage and garlic, previously thinly minced.
Drain pasta and vegetables and toss into the sauce.
Layer the pasta in a baking dish, alternating with the two grated cheeses.
Bake at 200° c – 400 F – for 7-8 minutes before serving.