Pizzoccheri

Total time: 1 hour, plus 1 hour resting time for the dough

Servings: 8

Note: Adapted from "Cooking by Hand" by Paul Bertolli. Buckwheat and extra-fancy semolina flours are available at well-stocked supermarkets, and cooking and baking supply stores. Fontina valdostana can be found in well-stocked cheese sections of major markets as well as at specialty cheese stores.

2/3 cup buckwheat flour

1 1/2 cups extra-fancy semolina flour

2 eggs

5 teaspoons salt

2 large or three medium boiling potatoes, peeled and sliced 1/8 -inch thick

1/2 large head savoy cabbage, separated and torn into pieces

7 tablespoons butter

8 to 10 sage leaves

1 garlic clove, chopped fine

1 cup grated Fontina valdostana cheese

1 cup grated Parmigiano-Reggiano cheese