Pizzoccheri

• 400 g buckwheat flour
• 150 g plain flour
• salt

Stir together the two flours, add a little water and a pinch of salt and mix into a firm dough. Knead for around 10 minutes until smooth.

Roll the dough out into a sheet with a thickness of 2–3 mm. Cut out strips around 7 cm wide. Lay them on top of each other and cut widthways into noodles around 1 cm wide.

Peel and cube the potatoes. Chop the cabbage.

Bring abundant sa