MY THREE SEASONS FOOD BLOG
Combine buckwheat flour, 00 or AP flour and water. Form a dough and knead for 5-10 minutes.
After dough rests for 30 minutes, roll into 1/8 inch thick rectangle. Cut pieces of pasta 3 inches long and 1/2 inch thick.
Boil potatoes, cabbage and pizzocherri pasta in the same pot of water in stages. Drain, reserving cooking water.
Melt butter in a small pot. Add garlic cloves and sage and cook for about 5 minutes, until butter is browned.
Combine cooked pasta and vegetables with cheese and brown butter mixture. Warm over a double boiler and serve!
Check out my website for more great recipes, including this simple Broccoli Pasta