Start by preparing the pizzoccheri. In a bowl, mix together the two flours and add the warm water at roughly 40-50 degrees, knead by hand and as soon as the pasta dough is formed, place onto a table and keep kneading with energy until smooth and elastic.

Once ready, let the dough rest wrapped in cling film for about 10 minutes. After resting and with the help of a rolling pin or a pasta machine, start to roll the pasta gradually until about 2mm thickness. Dusting the pasta with some more buckwheat flour will help this process. Once you have the pasta sheets rolled out, with a sharp knife cut into short strips about half the length of traditional tagliatelle. Dust with extra buckwheat flour and set aside.

To prepare the savoy cabbage and potatoes, place a large pot of water on the stove on high heat. Remove the outer leaves of the cabbage and keep aside for a stock or soup and then rinse the cabbage well. Cut the cabbage into 4 parts and remove the internal hard stalk with a knife. Slice the cabbage and potatoes roughly into small chunks.

Once the water boils, drop the potatoes in first and cook for 2-3 minutes, then add the cabbage. Keep mixing and after 3 more minutes gently add the pizzoccheri, but try not to let them all stick together by mixing the ingredients.

While the potatoes, cabbage and pizzoccheri are cooking together, in a separate pan melt half of the butter with the garlic clove and rosemary and let it infuse for a few minutes until brown. Strain the pizzoccheri, cabbage and potatoes after 4-5 minutes or when cooked but the pasta has still little bite, and layer everything into a large pan alternating with the sliced cheese. Top with grated Grana Padano and a little black pepper! Cover the pan with a lid and let it rest a couple of minutes so the cheese starts to melt.

Now pour the hot brown butter on top of the pizzoccheri and mix everything together, adding a splash of pasta water if necessary.

Serve straight away.