On a pasta board, place the flour and make a well in the center with your hand;
Combine lukewarm milk and water with salt;
Pour the liquid into the well and add the lard and the baking soda (add the baking powder if you want to use it);
Knead until smooth and even;
Put the dough into a bowl and cover it with cling film;
Refrigerate for 5 hours;
Divide the dough into 100g-110g ball;
Work fast and touch the balls as least as possible;
Cover them with a tea-towel and let sit 4-5 hours;
Press each ball into a round shape with your hands;
Roll them out in 25cm disks; they will rise during the cooking;
Place the stuffing in half of the disk and leave 2 cm from the rim;
Fold over and press down to seal, if you use a fork, be careful not to pierce the dough;
Heat a nonstick pan until the right temperature; cassoni need their time to cook. Low temperature and longer time make cassoni dry, too high temperature may prevent them from cooking evenly;
Place one or two cassoni (according to the size) and cook for a few minutes; flip over with a spatula;
Press the rim with a fork as the cassone tents to rise and swell, so the rim will be hanging over the pan;
Cook the base of the cassoni;
Serve very hot.