In a bowl, mix the flours, add the water and knead until smooth and firm. Then wrap the dough in plastic wrap and let rest for at least thirty minutes in a cool place. Roll out the dough with a rolling pin to a thickness of 2-3 mm from and then cut strips 7-8 cm in width. Then cut into rectangles measuring 5 mm. Let them rest on a floured surface.
Clean the chard and cut a V-shaped cut along the veins of the leaves, then remove the stem. Cut the stem into strips. Chop the reserved leaves. Then washed stems and leaves under running water. Then boil the potatoes and chard in boiling salted water, simmer for 5 minutes. Then add pizzoccheri. After 8 minutes of cooking, drain the pizzocheri and vegetable with a slotted spoon and pour some into a warm casserole dish, sprinkle with grated parmesan and Wagon Wheel cheese, and continue alternating pizzoccheri, vegetable and cheese. Make sure you finish with cheese on top. Melt the butter with the garlic until sightly browned, remove the garlic and then pour the melted garlic butter on pizzoccheri. Serve hot with a sprinkling of freshly ground pepper.