For the pizzoccheri: mix the two flours, adding water to the bowl and knead. Wrap the dough in cling film and leave to stand for 30 minutes. Stretch the puff pastry out with a rolling pin, cut strips (2-3 mm thick and 7-8 cm wide) and spread one over another, with a sprinkle of flour so they do not stick. Cut the strips (roughly 5 mm wide) and leave them to stand.
For the dressing: clean the Swiss chard by tearing off the stem and cut the peeled potatoes into small pieces. Boil the vegetables on the hob for 5 minutes, then mix them with the pizzoccheri. After cooking for 10 minutes, drain and lay them on a hot baking tray, alternating the strips of grated Grana and the flakes of Valtellina Casera DOP.Melt the butter with the garlic and pour it over the pizzoccheri, adding a pinch of pepper.