2) Roll out the dough with a rolling pin to a thickness of 2-3 mm, then obtained strips 7-8 cm wide; overlap the strips and, with the help of a smooth blade knife, cut out many "tagliatelle" 5-8 mm wide.
3) Bring boil abundant salted water and add the diced potatoes and the cabbage into strips; after 2-3 minutes, unite the pasta and cook for 9-10 minutes (a couple of minutes more for the dry one). Meanwhile melt butter with garlic until it is hazelnut in color.
4) With a slotted spoon, collect the pasta and the vegetables, drain them very well and transfer them in a large hot bowl, alternating them in layers with the diced casera cheese and parmesan. Eliminate garlic, pour over the butter and pepper to taste.
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