Leek pasta with Speck Alto Adige - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 60 min. + 2-3 hours
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

Pasta dough:
50 g wheat flour
50 g durum wheat flour
2 egg yolks
50 g leek purée
olive oil, salt, pepper
Braised tomatoes:
20 vine tomatoes
2 garlic cloves
½ thyme sprig
½ rosemary sprig
3 basil leaves
salt, pepper, olive oil
25 g chive
25 g Parmiggiano Reggiano cheese

Pasta dough:
100 g wheat flour
100 g durum wheat flour
4 egg yolks
100 g leek purée
olive oil, salt, pepper
Braised tomatoes:
40 vine tomatoes
4 garlic cloves
1 thyme sprig
1 rosemary sprig
5 basil leaves
salt, pepper, olive oil
50 g chive
50 g Parmiggiano Reggiano cheese

Pasta dough:
200 g wheat flour
200 g durum wheat flour
8 egg yolks
200 g leek purée
olive oil, salt, pepper
Braised tomatoes:
80 vine tomatoes
8 garlic cloves
2 thyme sprig
2 rosemary sprig
10 basil leaves
salt, pepper, olive oil
100 g chive
100 g Parmiggiano Reggiano cheese

Preparation

Braised tomatoes:

Cut the tomatoes side down and blanch for three minutes, chill tomatoes in ice water and peel them. Cut the garlic cloves into halves. Then place the tomatoes in a roasting pan, add the other ingredients and mix and stir well. Braise tomatoes in the pre-heated oven at 130° for one hour.

Pasta dough:

For the leek purée boil the green part of the leek in salted water, chill with ice cold water and purée it smoothly. For the pasta dough mix wheat flour and durum wheat flour thoroughly, form a whole in the middle and add egg yolk, salt, olive oil and leek purée. From the inside stir in the flour circularly and knead well for approximately 10 minutes. Let stand for 2-3 hours. Roll out the pasta dough, cut it into ribbon noodles and cook it in salted water for 2-3 minutes. Heat the tomatoes with some oil in a frying pan, add ribbon noodles and garnish with chive, Parmiggiano Reggiano cheese and Speck Alto Adige PGI cubes.

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