Buckwheat Flour / 500 g

Ingredients per 4 servings:

400 g of buckwheat flour Molino Filippini
100 g of flour type 00 
300 g of potatoes
400 g of cabbage
300 g of butter
200 g of Casera cheese
6 cloves of garlic
150 g of grated Parmesan
salt as taste

Recipe:

Prepare the vegetables: peel the potatoes and cut them into half-rounds; peel the cabbage, remove the core and divide the leaves in half, removing the rib, then cut them into 2 cm wide strips. Sieve the 00 flour and the buckwheat flour in a bowl; pour 270 g of water, add a pinch of salt and start kneading. Transfer the dough to a floured work surface and knead it briefly with your hands to make it homogeneous and compact. Put a large pot with 6 liters of water on the heat, add salt and, when boiling, pour the cabbage leaves; cook them for 8 ', add the potatoes and cook for 8' from the resumption of boiling. Roll out the dough with a rolling pin until you get a 2 mm thick sheet; First, cut it into strips 10 cm wide, then reduce each strip by cutting it diagonally into strips 1 cm wide. Peel the garlic cloves cut them in half and cook in butter without letting it brown too much. Dice the casera cheese. Dip the pizzoccheri in the water where the cabbage and potatoes are cooked and cook for 10 '. Drain pizzoccheri, potatoes, and cabbage with a slotted spoon arrange them on the plate and toss in layers with the diced cheese, the garlic-free butter, and plenty of grated parmesan. Stir and serve immediately.