Homemade Pizzoccheri

Method

1. In a bowl, mix buckwheat flour, all-purpose flour, water at 50°C, and a pinch of salt. Stir with a spoon, then transfer to a work surface and knead by hand until smooth.
2. Roll out the dough to a thickness of 2-3 mm. Cut into small rectangles about 7 cm long and 1 cm wide. Lightly flour and set aside.
3. Peel the potatoes and cut into cubes. Slice the cabbage. Bring a pot of salted water to a boil, add the potatoes, then add the cabbage after 2 minutes.
4. In a small saucepan, melt the malga butter with a clove of garlic until the butter turns hazelnut-brown and the garlic is golden. Remove the garlic and turn off the heat.
5. About 5 minutes after adding the cabbage, drop the pizzoccheri into the boiling water. Drain them directly into the saucepan with the butter.
6. Add the Bitto and Casera cut into cubes and a generous grating of Grana Padano. Mix well.
7. Plate and serve.