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.