Ingredients: 1 lb. savoy cabbage 2 medium Idaho potatoes Kosher salt 1 cup buckwheat flour 1/2 cup or so all-purpose flour 1 egg 5-6 Tbsp. cold milk Pinch of salt 3/4 stick (6 oz.) unsalted butter 15 sage leaves 4 cloves garlic, peeled and whole Salt Freshly ground pepper 3/4 - 1 cup grated bitto Directions: Remove the outer leaves from the cabbage and cut off the stem end. Cut it into 3/4" strips and put in a bowl of cold water. Peel and cut the potatoes into 1-inch cubes and put them in a bowl of cold water. Bring a large pot of water to a boil, add 1 Tbsp salt, then cook the potatoes for about 10 minutes. They should still be firm. Remove the potatoes to a bowl and cover to keep warm. Cook the cabbage in the potato water for 6-8 minutes. The cabbage should also still be somewhat firm. Remove it to the bowl with the potatoes and recover. Mix the flour together and make a well in the center. Add the egg, milk and salt gradually, mixing the flour in from the sides. Knead for about 15 minutes. This is much longer than most pastas, but the buckwheat flour has almost no gluten. With a hand pasta machine, roll the dough out to the next to the last setting. Cut into pieces about 2-1/2" by 3/4" and place on paper towels for at least one hour. It can be prepared ahead of time and stored flat in plastic containers. Melt the butter in a small saucepan over low heat. When melted, add the sage leaves and garlic and saute for 1 minute, adding salt and lots of pepper. Bring a large pot of water to a boil. Add 1-2 Tbsp salt and then add the cabbage and potatoes. When the water returns to a boil, add the pasta and cook 3-5 minutes. Put some of the cheese and some of the butter/sage mixture in a dish. Drain the pasta/vegetable mixture and arrange some over the butter and cheese. Repeat the cheese/butter/sage and pasta/vegetable layers and more pepper. Gently toss and stir and serve immediately. Recipe courtesy of igourmet.com customer Larry Brown