MAKE THE PIZZOCCHERI

Cup of Yum
1. Pour buckwheat flour and white "00" flour into a bowl. Mix them together.
2. Now slowly pour in the water and incorporate it into the flour. It's best to use warm water (about 50°C/122°F) because then the starches in the flour will work more easily.
3. Knead the dough first in the bowl. When it's well compacted, transfer the dough to a work surface floured with buckwheat flour. Continue kneading to make a smooth, elastic dough.
4. Make a ball and flatten it slightly. Then start rolling out the dough with a rolling pin. You need to roll out the dough to about 3 millimeters (1/10 inch) thick.
5. With a knife, trim the edges of the rolled out dough. Dust the surface with more buckwheat flour so it will not be sticky.
6. Now cut strips of dough about 7 cm (2 ¾ inches) wide.
7. Overlap the strips and cut them widthwise into 1 cm (⅖ inch) wide slices, resulting in Pizzoccheri. PLEASE NOTE: According to the authentic Pizzoccheri alla Valtellinese recipe, they should be 0.5-1 cm (⅕-⅖ inch) wide and 5-7 cm (2- 2 ¾ inch) long.
8. When you have used up the dough and made all the pizzoccheri, place them on a floured work surface.

MAKE THE DRESSING

1. Place a large pot with about 6 liters (25 cups) of water and 50 g (2 tablespoons) of coarse salt on the heat and bring it to a boil. While you wait for the water to boil, start preparing the cabbage and potatoes.
2. Cabbage: flake the cabbage and remove the leaves of the outermost layer. Then cut it in half and then again into smaller strips. Discard the tough central parts of the leaf.
3. Potatoes: peel the potatoes and cut them into fairly large pieces. Try to get equal sized pieces so that they cook evenly.
4. When the water boils, put the potatoes in first. After about three minutes, add the cabbage as well and let it boil for about 5 minutes.
5. After the 5 minutes, add the pizzoccheri. Drop them into the water a little at a time, stirring gently. Fresh homemade pizzoccheri should cook for about 5 minutes. If, on the other hand, you are using packaged dry pizzoccheri, follow the cooking time recommended on the package.
6. Meanwhile, slice the cheese. Make fairly thin pieces.
7. While the pizzoccheri are cooking, prepare the butter with garlic that will be the final seasoning of the dish. Melt the butter in a frying pan and cut the garlic into fairly thin slices.
8. Let the garlic sauté in the butter until it turns a hazelnut color. Then discard the garlic and any foam and residue. Keep warm.
9. Take a baking dish and with the help of a skimmer, drain the pizzoccheri with the cabbage and potatoes. Be careful to drain the water very well.
10. Form layers by alternating the pizzoccheri with the cabbage and potatoes, sliced Casera cheese (or another cheese of your choice), and grated Parmigiano. Continue until all ingredients run out.
11. Place the baking pan over the pot with the boiling water used to cook the pizzoccheri. Cover with a tea towel. With the heat of the water and freshly drained ingredients, the cheese will gently melt.
12. Finally pour in the hot noisette butter and sprinkle with more grated Parmigiano and pepper to taste.