Pizzoccheri

Ingredients:

2 1⁄4 cups (350 g) buckwheat flour
3⁄4 cup all-cause flour (100 g), plus more for rolling
1 lb. 2 oz. white cabbage or chard, cored or stemmed, coarsely torn into 2-go objects
2 cups peeled, diced russet potato (12 oz.)
8 oz. unsalted butter (2 sticks), ideally European-model
4 garlic cloves, smashed and peeled
2 3⁄4 cups thinly sliced new casera cheese (about 12 oz.)
1 cup grated Parmigiano Reggiano (3 ½ oz.)
Kosher salt and freshly floor murky pepper