Buckwheat Pasta With Potatoes And Swiss Chard

Ingredients

• 2 cups (200 grams) of fine buckwheat flour
• 1/2 cup (50 grams) of plain flour
• About 1/2 cup (125 milliliters) water
• 1 pinch of salt
• 3 1/2 ounces (100 grams) of savoy cabbage or silverbeet/Swiss chard (about half a bunch)
• 4 1/2 ounces (125 grams) of potatoes
• A few pinches of salt
• 1/3 cup (70 grams) of butter
• 1 clove of garlic
• 4 1/2 ounces (125 grams) of Valtellina Casera DOP or Bitto (Gruyere or Fontina in substitution), shaved
• 2 ounces (about 60 grams) of Grana Padano, grated
• Freshly ground pepper

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