Buckwheat flour maltagliati with leek and potato stew
Something for the first cold days.
- For the pasta, put the buckwheat flour in a bowl, add the eggs and oil and knead a firm dough (add quite a bit of water if necessary. Leave the dough to rest for about 15 minutes, covered.
- For the stew, cut the leeks into rings and the carrots and potatoes into cubes. Heat 3 tablespoons oil, add vegetables and simmer for 5 minutes on low heat stirring. Add 1.5 liters of water, salt, cover and cook for at least 15-20 minutes.
- Roll out the dough thinly on a floured surface. Cut it into smaller, irregular rhombuses. Add the pasta to the stew and cook for another 5 minutes. Serve warm.