* 400 g of buckwheat flour
* 100 g of white flour
* 250 ml of water
'''Other ingredients:'''

* 250 g of Valtellina Casera
* 150 g of grated Parmigiano Reggiano cheese
* 200 g of Savoy cabbage
* 250 g potatoes
* 200 g of butter
* 1 clove of Garlic, black pepper

===Method===
'''For the pasta:'''
* mix the two flours with water and knead for about 5 minutes
* with a rolling pin roll the dough to a thickness of 2-3 mm
* cut 7-8 cm wide strips, overlap the strips and cut across the width, yielding about 5 millimeters wide sort of short noodles
'''Cooking:'''
* cut the cabbage in short strips, the potatoes in small dices and boil in salted water for 10-15 minutes
* add the pizzoccheri and boil for about 10 minutes
* using a skimmer make a layer of pizzoccheri (with cabbage and potatoes) in a baking tin, sprinkle with grated Parmigiano Reggiano cheese and Valtellina Casera cut into flakes
* continue layering pizzoccheri and cheese
* fry the garlic in the butter and pour it in the baking tin without mixing

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