150 g/5 oz buckwheat flour 80 9/3 oz plain flour, preferably Italian type 00, plus extra for dusting
1 egg, lightly beaten 2 tablespoons milk
400 g/14 oz Savoy cabbage, shredded 1 potato, chopped 100 g/3 1/2 oz butter
1 onion, thinly sliced 1 clove garlic thinly sliced
4 fresh sage leaves, shredded 150 g/5 oz low-fat cheese, sliced
80 g/3 oz Parmesan cheese, freshly grated salt and pepper


1.Sift together both flours and a pinch of salt into a mound on a work surface and make a well in the centre. Add the egg, 1 tablespoon warm water and milk and gradually incorporate the flour with your fingers, adding more warm water if necessary.
2.Knead until smooth. Roll in a damp tea towel and leave to stand for 30 minutes. Meanwhile, put the cabbage and potato into a saucepan, add water to cover and season with salt and pepper.
3.Bring to the boil, then reduce the heat and simmer for 20 minutes until the cabbage is tender and the potato is almost disintegrating.
4.Divide the butter between three small saucepans and cook the onion, garlic and sage in the separate pans until soft and golden brown. Roll out the pasta dough into a fairly thick sheet on a lightly floured surface and cut into 1-cm/ 1/2-inch wide ribbons about 20 cm/8 inches long.
5.Add to the pan of vegetables, cook for 5 minutes, then drain and transfer to a large dish. Pour the hot butters over the mixture and toss lightly.
6. Arrange a layer of vegetables and pizzoccheri on the base of a soup tureen, place a layer of cheese slices on top and sprinkle with the Parmesan. Continue making alternating layers until all the ingredients are used. Serve hot

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