Pizzoccheri alla valtellinese Buckwheat Pasta from the Italian Alps

Ingredients

• 2oog (2 cups) buckwheat flour
• 100g (1 cup) white all purpose flour
• 1 egg
• Water, q.b.
• A pinch of salt
• For the condimento:
• 4 medium potatoes, peeled and thinly sliced
• 1 head of Savoy cabbage, cored and thinly sliced
• 200g (7 oz) butter
• 1-2 cloves of garlic
• A sprig of fresh sage
• 200g (7 oz) bitto or another semi-soft Alpine cheese
• 100g (3-1/2 oz) freshly grated Parmesan cheese

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