Pizzoccheri Alla Valtellinese

Method

1. Prepare the dough: In a stand mixer bowl, combine 400 g buckwheat flour and 100 g all-purpose flour (00). Mix briefly.
2. Slowly add 285 g warm water (40-50°C) and knead until a sticky dough forms. The dough will be soft and slightly tacky.
3. Turn the dough out onto a surface dusted with buckwheat flour. Gently knead a few times, then roll out to a thickness of 2-3 mm using a rolling pin, adding more buckwheat flour as needed to prevent sticking.
4. Cut the rolled dough into strips about 5-7 cm wide, then cut crosswise into small pieces (like thick matchsticks). Place the cut pizzoccheri on a tray dusted with buckwheat flour and set aside.
5. Prepare the vegetables: Remove the tough outer leaves from a head of cabbage. Cut the cabbage in half, remove the core, and slice into thin strips. Peel and dice the potatoes into cubes, about 1-2 cm.
6. Bring a large pot of salted water to a boil. Add the potato cubes first and cook for 2 minutes, then add the cabbage strips. Continue boiling until both are almost tender, about 8 minutes total.
7. While the vegetables cook, slice the cheeses (Asiago, Fontina d'Aosta, and Stravecchio friulano) into thin pieces and set aside.
8. In a small saucepan, melt 150 g butter over medium heat. Add a clove or two of garlic (sliced or whole) and cook until the butter turns a light hazelnut color and smells nutty. Remove from heat and discard the garlic if desired.
9. When the vegetables are almost cooked, add the pizzoccheri to the pot and cook for 5-7 minutes until tender but still al dente.
10. Drain the pizzoccheri and vegetables well. In a warm casserole dish, create a layer of the drained pasta-vegetable mixture. Scatter a layer of the sliced cheeses over the top. Repeat layering, finishing with a top layer of cheese.
11. Pour the brown butter with garlic evenly over the top layer. Cover the casserole and let it sit for 3-5 minutes to allow the cheese to melt completely.
12. Gently stir the pizzoccheri to combine the melted cheese, then serve immediately. Optionally, finish with a sprinkle of grated Stravecchio or Parmesan.