Valtellina pizzoccheri

This is the original Teglio pizzoccheri recipe codified and registered with the Accademia del Pizzocchero di Teglio.
Ingredients for 4 people
PIZZOCCHERI
400 g buckwheat flour
100 g Italian '00' flour
About 250 g water
Salt
DRESSING
200 g butter
2 garlic cloves
3 or 4 sage leaves, optional
250 g Valtellina Casera DOP, or Bitto or Fontina
150 g grated grana
200 g savoy cabbage or chard
250 g potatoes
Salt and pepper

The photographs show 1 batch and a half. I combine the flours in a mixer, or by hand.

I add a pinch of salt.

I add water and knead about 5 minutes.

It should begin holding together; add water if needed, keeping it firm.

I knead on the surface a few minutes. Without eggs, it is less elastic, firmer and tends to break apart; work carefully.

I form a ball, wrap and rest half an hour.

I roll on a lightly floured surface.

I progressively widen into an even rectangle.

It should be about 2/3 mm thick.

Using a ruler, I cut 7 cm strips.

I separate the strips.

I stack two or three, lightly flour and cut strips about 1 cm wide.

I separate and leave on the board to dry slightly.

I remove the chard’s central stalk, saving it for another recipe, and cut green leaves into strips.

I peel and finely dice potatoes and keep in water. I grate cheeses.

I boil salted water and cook chard and potatoes about 10 minutes.

I add pizzoccheri and cook another 10 minutes.

Meanwhile, I gently fry butter with garlic and sage leaves.

I drain into a bowl, alternating pasta, cheeses and melted butter. The cheese melts creamy. Finish with ground pepper and serve immediately.