Pizzoccheri from Valtellina

Preparation:

Preparation: Mix the two flours together, add salt and mix with warm water to obtain a smooth dough. Roll out a not too thin sheet and cut some fettuccine 1.5 cm wide and 5 long. Boil salted water with the potatoes cut into pieces, add the cabbage cut into strips and add the pasta when the potatoes are cooked. Drain it al dente together with the vegetables. Arrange it in layers in a pan, sprinkling each layer of cheese and melted butter with sage.