Pizzoccheri

Prepare the dough: in a large bowl, stir together the flour, buckwheat and salt needed. Add a little water and knead, adding as more water so as to obtain a smooth dough. How can you knock it for regular egg noodles, but not too long. Roll out the dough on the work surface, then in a not-too-thin sheet, using the rolling pin, and cut it into strips two inches long and broad one. Peel the potatoes and cut them into small pieces; wash the cabbage leaves, drain and cut into strips. Put the vegetables to cook in a large pot with salted water. When the potatoes are cooked, throw in the pasta pot and let it boil until al dente, then drain along with vegetables. Arrange the pizzoccheri to layers in a serving dish, hot, doling out on each layer abundant Baldini cut into slices and FRY in butter, made earlier in a small saucepan with the Sage leaves. Serve the pizzoccheri very hot. ---ADVICE. This traditional dish of Valtellina, a native of the village of Teglio, has become famous and appreciated everywhere and the typical dark paste you can find ready in all the grocery stores. However to better appreciate the pizzoccheri is advisable to prepare pasta.