Leek pasta with Speck Alto Adige

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 60 min. + 2-3 hours
Created by: Herbert Hintner


  Leek pasta with Speck

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


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.


Ready to try something new?

See more Speck recipes ...

Potato gnocchi with Speck Alto Adige PGI sauce

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

Asparagus with Speck Alto Adige

Asparagus with speck

A recipe for asparagus lovers and all those who aspire to be! Learn more here.

Tagliatelle with Speck Alto Adige

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.

Cabbage-turnip carpaccio with Speck Alto Adige and parmesan

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

Focaccia with Speck Alto Adige

Speck focaccia

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...

Farmer’s Omelette with Speck Alto Adige PGI

Farmer’s omelette with speck

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!

Mascarpone mousse rolled in Speck Alto Adige PGI

Mascarpone mousse rolled in speck

Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.

Plaited breadsticks and Speck Alto Adige PGI

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

Waffle with horse radish and Speck Alto Adige PGI

Waffle with horseradish and speck

Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...