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Maltagliati with leek sauce

  • 34 minutes
  • Easy
  • First Courses
How to rediscover all the noble flavour of the simplest ingredients.

Ingredients: Per 6 servings

  • 1 lb all-purpose flour
  • 6 eggs
  • 6 leeks
  • butter to taste
  • 1 cup cooking cream
  • grated Parmigiano Reggiano cheese to taste
  • salt to taste


Mix the flour with six whole eggs.
Roll out the dough thinly and cut it into medium-size diamonds.

In another pan, brown the previously cleaned leeks cut into thin slices in butter.

In the meantime cook the pasta in abundant boiling salted water: then drain it and add it to the browned leeks in the pan.

Add the cream, mix well and finish with a sprinkling of grated Parmesan cheese.

Serve hot.