Steps
- Knead 400g of buckwheat flour, 100g of type zero bread flour, and 285ml of water at 122°F / 50°C for 15-20 minutes, until firm and smooth.
- Dust with buckwheat flour. Roll ⅛in / 3mm thick; cut into ribbons ¼-½in / 0.5-1cm wide and 2¾in / 7cm long.
- Boil 240g of peeled potato chunks in salted water for 2 minutes. Add 200g of sliced savoy cabbage; cook for 4 minutes. Gently add the pasta and cook for about 4 minutes, until tender.
- Melt 80g of unsalted butter with 2 halved unpeeled garlic cloves over medium-low heat. Let it turn hazelnut brown; remove the garlic.
- Drain the pasta and vegetables well into a warmed heatproof bowl, layering with 180g of thinly sliced Casera cheese. Top with 40g of grated Grana Padano.
- Cover and set over the hot cooking water until the cheese melts. Pour over the browned butter and fold gently to combine.