Leek Maltagliati - Italian Noodles with Creamy Leek Sauce

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Leek Maltagliati - Italian Noodles with Creamy Leek Sauce

For the pasta:

3 cups flour

4 eggs

salt

For the sauce:

4 leeks, white and light-green parts only, thoroughly washed and

thinly sliced

2 tablespoons butter

3/4 cup heavy cream

2 tablespoons Parmigiano- Reggiano, grated

Freshly ground pepper

 

 

 

 

 

Mound the flour on a clean work surface, and make a well in the

center. Add the eggs and a pinch of salt. Using a fork, incorporate

the wet ingredients into the flour until a dough forms. Knead the

dough on a floured surface for 10 minutes. Cover, wrap, and let rest

for at least 30 minutes. Bring a large pot of water to a boil. Divide

the dough into quarters, and roll each piece through a pasta machine

until you reach the second-thinnest setting. Cut the pasta sheets into

1/2-inch noodles, and set aside. In a large skillet over medium heat,

warm the butter and add the leeks. Cook until the leeks begin to

soften, 2 to 3 minutes. Add the cream, and simmer over low heat until

the sauce thickens, about 8 minutes. Salt the water, add the pasta,

and cook until it's al dente. Drain, and add to the pan with the

leeks. Add the Parmigiano, toss and serve. Top with freshly ground

pepper.

 

Serves 4

 

Source: Italian Cooking & Living- April/May 2003

Formatted by Chupa Babi in MC: 11.12.06

 

 

Maltagliati means " cut badly, " and refers to the noodles' uneven, hand-

cut shape.

 

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