Pizzoccheri 02

Mix together the two qualities of flour, add salt and Knead together how much water you just have to get a hard and smooth dough, working the dough as you normally do to the noodles, but not too long.

With a rolling pin roll out a pastry not too thin; cut into 1 cm wide and fettuccine, long about 5 cm.

Put on a pot with salted water, adding the potatoes peeled and cut into pieces and leaves of cabbage into strips.

When the potatoes are cooked, toss the pasta in the water and drain a little al dente.

Spread the pizzoccheri in layers, sprinkling each layer with abundant cheese cut into thin slices and butter and done before Brown with Sage leaves. Season to taste with pepper.