- 1 lb all-purpose flour
- 6 eggs
- 6 leeks
- butter to taste
- 1 cup light cream
- grated Parmigiano Reggiano cheese to taste
- salt to taste
30 minutes preparation + 4 minutes cooking
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.