Buckwheat Tagliatelle alla Valtellinese

Ingredients for 4 people:

• Tagliatelle 320g
• Vegetable Ribs 60g
•  Savoy cabbage 60g
• Potatoes 1 large
• Garlic 1 clove
• Sage 7 leaves 
• Oil evo 15g
• Butter 20g
• Cheese (Casera or Bitto) 70g
• Grana Padano 70g

for fresh pasta:

• Buckwheat flour 250g
• Flour type 00 250g
• Oil evo 15g
• Salt 1 teaspoon
• Water 280-300mL

Procedure:

We prepare the fresh buckwheat pasta.

In a bowl we combine the two flours with salt, evo oil and 200mL of water and start mixing. As soon as the mixture is compact, we move to a clean surface and knead vigorously incorporating the remaining water a little at a time. When the mixture is well amalgamated and homogeneous, let it rest well sealed with film, in the refrigerator for at least 1 hour.

After the resting time, take the dough and work it by hand, with a rolling pin, to create a sheet of pastry about 3mm thick. Roll the sheet on itself well floured and section it to create rolls about 5-6mm wide. Roll out the tagliatelle and roll them out on a tray, well floured, covered with a cloth.

Let's prepare the noodles.

Let's wash and mix the vegetables and cut them finely, cut the potato and cheese into small cubes. In a saucepan, sauté the potato into small cubes with 15g of evo oil, 1 clove of garlic finely chopped and 3 sage leaves.  We cook for about ten minutes and add the cabbage and ribs.

In the meantime, boil the tagliatelle in plenty of salted water for about 5-6 minutes, drain the pasta and toss it with the vegetables. When the heat is off, we add the cheese and the butter to mix it up.

We serve, garnish with a sage leaf and serve.