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1
Combine the two flours in a bowl and gradually add the water, mixing until well incorporated. Work the dough for a few minutes. It should be smooth and compact, but not dry or crumbly and it shouldn't stick to your hands. If it's dry, add a little more water until it becomes smooth. Rest the dough for at least 30 minutes.
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2
Roll the dough out with a rolling pin to a thickness of 2-3 millimetres (1/10 of an inch). With a sharp knife, cut the dough into large strips about 7-8cm (2.5-3 inches) wide then cut these into short pasta strips about 1/4 inch thick.
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3
Prepare the vegetables - if using savoy cabbage, slice out any tough stalks then chop into small pieces. If using silverbeet, cut out the central stalk and chop the leaves. Peel and chop the potatoes into small cubes.
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4
Boil a large pot of water, add a few pinches of salt and begin boiling the potatoes. After a couple of minutes, add the greens. After five minutes, add the pasta and let cook a further 10 minutes.
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5
Meanwhile, in a separate pan, melt the butter with the clove of garlic, sliced, until both the butter and the garlic are golden. Set aside until the pasta is ready.
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6
Remove the pizzoccheri and vegetables from the pot with a slotted spoon and place on a large, warmed platter. Scatter a handful of cheese over the top, drain more pizzoccheri and scatter again with cheese; repeat until you have removed all the vegetables and pizzoccheri from the pot and the cheese is uniformly distributed through and on top of the dish. Finally, pour over the frothy, browned butter. Serve as is -- don't mix it! -- with plenty of freshly ground black pepper.
