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This is a traditional recipe from Valtellina in the Sondrio province in the Lombardy region, north Italy.

Ingredients
For the pasta:

- 400 g of buckwheat flour
- 100 g of white flour
- 250 ml of water

Others:

- 250 g of Valtellina Casera PDO Italian cheese
- 150 g of grated Parmigiano Reggiano cheese
- 200 g of Savoy cabbage
- 250 g potatoes
- 200 g of butter
- 1 clove of garlic, sage, black pepper

Method
For the pasta:

1. mix the two flours with water and knead for about 5 minutes
2. with a rolling pin roll the dough to a thickness of 2-3 mm
3. cut 7-8 cm wide strips, overlap the strips and cut across the width, yielding about 5 millimeters wide sort of short noodles

Cooking:

1. cut the cabbage in short strips, the potatoes in small dices and boil in salted water for 10-15 minutes
2. add the pizzoccheri and boil for about 10 minutes
3. using a skimmer make a layer of pizzoccheri (with cabbage and potatoes) in a baking tin, sprinkle with grated Parmigiano Reggiano cheese and Valtellina Casera cut into flakes
4. continue layering pizzoccheri and cheese
5. fry the garlic and the sage in the butter and pour it in the baking tin without mixing

Variations:

- If you do not fine Valtellina Casera cheese, you can try with Bitto, Fontina, Cheddar or all Parmigiano Reggiano cheese instead
- If you do not want to make the pasta, you can buy it already made
- Make sure to have a little bit of cheese left for the last layer and put it in a hot (~200 °C) oven for 5 minutes before serving.

(source: http://www.cookipedia.co.uk/wiki/index.php/Pizzoccheri)