Steps

1. In a bowl, combine buckwheat flour 150g, bread flour 100g, 1 egg, milk 50ml, and salt (to taste). Mix lightly.
   🕒 03:00
2. Once combined, gradually add water 50ml while kneading the dough by hand. Knead until a soft, manageable dough forms. While buckwheat flour has less gluten and can be difficult to bind, using bread flour helps create a pliable dough with the right amount of moisture.
   🕒 03:31
3. Once the dough comes together, wrap it in plastic wrap and let it rest.
   🕒 05:03
4. Cut the Savoy cabbage in half, remove the hard core, and chop it coarsely. If the pieces are too long, cut them in half again.
   🕒 05:12
5. Peel the potatoes and cut them into bite-sized cubes.
   🕒 05:54
6. Peel the garlic, cut it in half, remove the germ, and lightly smash it.
   🕒 05:59
7. Cut the butter into manageable pieces.
   🕒 06:29
8. On a lightly floured surface (using buckwheat or wheat flour), roll out the rested dough with a rolling pin to a thickness of 2-3mm.
   🕒 06:33
9. Cut the rolled-out dough into three approximately 7-10cm long strips. Lightly flour the strips, stack them, and cut them into about 2cm wide pieces.
   🕒 07:38
10. Bring a pot of water to a boil with 1% salt added. First, add the potatoes and cook until tender. The potatoes should be boiled for a total of approximately 10 minutes until soft.
    🕒 08:07
11. Approximately 2 minutes after adding the potatoes, add the Savoy cabbage and the cut buckwheat pasta. Continue to boil for another 6 minutes.
    🕒 08:19
12. While the pasta is boiling, melt a generous amount of butter in a frying pan. Add the smashed garlic and sauté until it turns a nice golden brown.
    🕒 09:00
13. Once the garlic is fragrant, add the whole sage leaves to infuse the butter with their aroma. Set the butter sauce aside.
    🕒 09:15
14. Transfer the boiled pasta, potatoes, and Savoy cabbage to a warm serving dish or pot.
    🕒 14:02
15. Top the warm pasta and vegetables with Fontina cheese 100g and Parmesan cheese 60g. Cover and let the residual heat melt the cheese.
    🕒 14:10
16. Gently reheat the butter sauce. Once it starts to simmer, remove from heat.
    🕒 14:47
17. When the cheese has melted, pour the reheated butter sauce (discard the garlic cloves) over the entire dish.
    🕒 15:01
18. Add extra Parmesan cheese (not included in the measurement) and toss everything together well. It is now ready to serve.
    🕒 15:23