2 cups black buckwheat flour 2/3 cup flour 3/4 cup water 7 tablespoons butter 3/4 pound white Savoy cabbage 1/2 pound fresh Casera cheese 1 cup + 2 tablespoons Parmigiano Reggiano cheese grated Salt to taste 2 cloves garlic
Mix flours (white and black buckwheat) on a work surface, add water and knead by hand or with a pasta machine for at least fifteen minutes until smooth. Roll out dough into 1/16-inch thick sheets and cut into 3-inch-long strips.
Stack strips and cut crosswise into tagliatelle just over 1/4 inch wide. Thinly slice Casera cheese and refrigerate. In a large pot, bring plenty of water to a boil over high heat. Tear cabbage leaves into big pieces and drop into the boiling water.
After five minutes, add some coarse salt and drop in the “pizzoccheri”. Cook in fast-boiling water for 7-10 minutes. Before draining, taste the pizzoccheri to make sure they are tender, but not overcooked.
With a slotted spoon, drain part of the pizzoccheri and cabbage and arrange into a baking dish. Sprinkle with grated Parmigiano Reggiano and slices of Casera cheese.
Continue layering until all the pizzoccheri and cabbage are drained and arranged in the dish. Heat butter and whole peeled garlic cloves in a saucepan over low heat.
Discard garlic when butter has melted, pour over the pizzoccheri. Serve immediately.