Pizzoccheri

Instructions

1. Mix both flours, the eggs and a pinch of salt, then knead until you get a firm dough.
2. Roll the dough out to 2 mm thick and cut it into ribbons 1 cm wide and 8 cm long.
3. Peel the potatoes and cut them into 2 cm cubes; slice the cabbage into strips.
4. Bring salted water to a boil and cook the potatoes for 5 minutes, then add the pasta ribbons and the cabbage.
5. Cook for another 10 minutes, until the pasta is tender.
6. Meanwhile, melt the butter with the crushed garlic and sage in a pan.
7. Drain the pasta and vegetables, transfer them to a dish, and add the fontina in pieces and the flavored butter.
8. Optionally, brown for 5 minutes under the grill and serve very hot.