Pizzoccheri

Method

1. Prepare the dough: mix buckwheat flour with a pinch of salt, add water, and knead until smooth. Cover and let rest for about 30 minutes.
2. Bring a pot of salted water to a boil. Peel the potato and cut into cubes. Slice the savoy cabbage.
3. When the water boils, add the potato cubes.
4. Meanwhile, slice the garlic cloves. In a pan, melt the butter over medium heat until it foams and turns nutty (burro noisette). Add the garlic slices and let them sizzle.
5. Roll out the rested dough on a floured surface into a thin sheet. Cut into wide strips, like pappardelle, to form pizzoccheri.
6. Add the savoy cabbage to the boiling potatoes.
7. Cook the pizzoccheri in the boiling water with the vegetables until al dente.
8. Drain the pasta and vegetables, then toss with the garlic butter and a drizzle of extra virgin olive oil.
9. Plate the pizzoccheri, grate Casera cheese over the top, add some more garlic butter, and finish with another grating of cheese.