Pizzoccheri

Method

1. Mix 400 g buckwheat flour and 100 g all-purpose (strong) flour. Add 280 g warm water (about 40 °C) and knead until a rough, compact dough forms. Do not let it rest.
2. Cut the savoy cabbage into quarters, remove the core, and slice into strips. Peel and slice the potatoes.
3. Bring a large pot of salted water to a boil. Add the cabbage and potatoes and cook for 3 minutes.
4. Divide the dough in half and roll it out on a floured surface to about 3–4 mm thick. Use only the central part of the rolled dough, trimming the outer edges. Cut the dough into strips about 1 cm wide.
5. Add the pizzoccheri strips to the same pot with the vegetables and cook for about 5 minutes.
6. While the pasta cooks, thinly slice the Casera cheese and grate the Grana Padano.
7. Drain the pasta and vegetables. In a serving bowl, create layers: a layer of pizzoccheri and vegetables, then slices of Casera, then grated Grana Padano, and a few cloves of garlic (lightly crushed) and knobs of butter. Repeat layers until all ingredients are used.
8. Cover the bowl with a clean cloth and let it rest for about 2 minutes to allow the cheeses to melt completely. Serve immediately.