Homemade Pasta with Leek Sauce

A great pasta dish for any occasion:

Shape flour into a pastry bowl and make a bulge in the center. Melt the saffron in water. Mix well with the eggs and salt and pour into the bulge. Combine eggs and flour from the center to form a dough. Add a little more flour depending on the size of the eggs. Remove the dough and knead by hand on the surface until soft, smooth and pliable. Rinse the dough bowl with hot water and put it over the dough ball. Leave to rest like this with the lid closed for at least 30 minutes.

For the sauce, cut the leeks in half lengthwise, rinse well under running water and cut diagonally into tender strips.

Place the pasta machine on a surface according to the instructions and set to speed 1 (furthest roller distance). Divide the dough into four portions. Work with one unit at a time. The remaining pieces of dough still under the inverted baking bowl. Form a roll-width roll from one piece of dough by hand and press it slightly flat. Flour well. at the beginning, turn through the pasta machine 3-4 times at level 1. Later, increase the roller spacing one step at a time. Always crank with one hand and catch the dough with the other.

If necessary, flour the dough sheet once more in between. Continue in this way until the third last step. If you like very narrow pasta, continue to the second last step.

Push the narrow dough sheet through the tagliatelle roller – results in approx. 6 mm wide noodles.

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