Valtellina Pizzoccheri

To prepare the pizzoccheri dough, combine the Buckwheat flour, 00 flour, and Salt in a large bowl. Gradually add the Water, mixing until a firm dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic. Cover the dough with a clean cloth and let it rest for 30 minutes at room temperature.

Divide the rested dough into two or three portions. On a lightly floured surface, roll out each portion thinly, to a thickness of about 2-3 millimeters. Cut the rolled dough into strips approximately 7-8 centimeters wide, then cut these strips crosswise into short, wide noodles, about 0.5-1 centimeter wide and 3-4 centimeters long. Lightly dust the fresh pizzoccheri with flour to prevent sticking.

Prepare the vegetables: Peel the Potatoes and cut them into 1-centimeter cubes. Wash the Savoy cabbage thoroughly and shred it into coarse pieces.