Pizzoccherone - The last big tortellone

When yesterday I was making a giant tortellone, or maybe just a tortellone (let's hope that Accademia della Crusca contacts me...) with cabbage and cheese, just before biting the first bite, I realized that that stuffing had so much in common with Pizzoccheri that I could make them stuffed.
Pizzoccheri are traditional in Valtellina, and they're made of buckwheat flour and some wheat flour.
I'm very happy that my last gluten-free recipe for pasta worked. And it worked for this, too.

Yield: 6 servings

Dough

• 300gr buckwheat flour
• 150gr potato starch
• 150gr corn starch
• oil
• boiling water

Stuffing

• 500gr mashed potatoes, seasoned with oil and salt to taste
• 150gr cabbage, cut in chiffonade, stir fried with oil and garlic
• 100gr Casera Valtellinese, cut in cubes

Cook in boiling salted water, then add green beans. Here, there's beer sauce, too.