For the pasta, sift the buckwheat flour and the flour on the baking board, make a bulge in the middle. Pour in eggs, milk and a little lukewarm water and salt and knead the ingredients together to form a smooth dough that must stand for 10 minutes.
Roll out the dough very thinly and cut it into ribbon noodles (tagliatelle), which should be about 1 cm wide and 5 cm long.
Form the potato cubes and the finely sliced white cabbage in boiling salted water and make 15 min, then add the tagliatelle and cook for another 5 min. The pasta should be al dente. Pour everything together in a colander and drain.
Melt the butter in a small saucepan, add the peeled garlic and sage stem and brown. Remove both again. Pour the tagliatelle mixture into a warmed bowl, pour the hot butter over it. Sprinkle with cheese and enough pepper to taste.
Notes
Bitto cheese: a Lombard cheese made from a blend of cow’s and goat’s milk.
Pecorino Cheese: This hard cheese made from sheep’s milk is often used instead of Parmesan for cooking. It has a much shorter aging time and is ready to use in about 8 months. There are several types of Pecorino, all of which are slightly different in flavor, texture and appearance. Pecorino Romano is considered one of the best, while in Sardinia Pecorino Sardo is produced and feeds an entire industry. When choosing Pecorino should be
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