Pizzoccheri

Preparation:

Preparation: Prepare the pasta: in a large bowl mix together the white flour, the buckwheat flour and the necessary salt. Add a little water and knead, gradually adding more water to obtain a smooth, hard dough. Work it as you do for normal egg pasta, but not for too long. Then roll out the dough on a work surface into a sheet that is not too thin, using a rolling pin, and cut it into strips five centimeters long and one wide. Peel the potatoes and cut them into small pieces; wash the cabbage leaves, drain them and cut them into strips. Put the vegetables to cook in a large saucepan with plenty of salted water. When the potatoes are cooked, throw the pasta into the pot and boil it al dente, then drain it together with the vegetables. Arrange the pizzoccheri in layers in a warm, deep serving dish, distributing generously sliced Bitto and part of the butter, previously browned in a saucepan with the sage leaves, on each layer. Serve the pizzoccheri piping hot. --- ADVICE. This traditional Valtellina dish, originally from the town of Teglio, has now become famous and appreciated almost everywhere and the typical dark pasta can be found ready-made in all grocery stores. However, to better appreciate the pizzoccheri it is advisable to prepare fresh pasta.