This hand-rolled pasta, made with a mix of buckwheat and all-purpose flours, is called blecs in Friuli. The name refers to the unconventional triangular shape, though the pasta can also be square
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3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1/3 cup plus 2 tablespoons buckwheat flour
1/2 teaspoon kosher salt
2 large eggs
1/2 teaspoon extra-virgin olive oil
4 ounces lardo or guanciale, finely chopped (2/3 cup)
2 garlic cloves, minced
1 large egg
8 ounces curly spinach, stemmed and coarsely chopped (4 cups)
4 ounces baby arugula (8 cups)
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Extra-virgin olive oil, for drizzling
How to Make It
Step 1 Make the pasta dough
In a medium bowl, whisk the 2 flours with the salt. Mound the flour mixture on a work surface and make a well in the center. Add the eggs and olive oil to the well and beat with a fork; gradually incorporate the flour, starting with the inner rim and maintaining the side of the well as long as possible. Once a soft dough forms, knead until elastic and smooth but still a little tacky, about 5 minutes. Wrap the pasta dough in plastic and refrigerate for 1 hour.
Divide the dough in half. On a floured work surface, using a lightly floured rolling pin, roll out 1 piece of dough 1/16 inch thick. With a sharp knife, cut the dough into 2-inch-thick strips, then cut each strip into 2- to 3-inch triangles. Transfer to a parchment paper–lined baking sheet and top with another sheet of parchment. Repeat with the second piece of dough.
Step 3 Make the topping
In a large skillet, cook the lardo over moderately low heat, stirring, until starting to crisp, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the egg and cook, stirring, just until scrambled. Add the spinach and arugula and toss just until wilted, about 2 minutes. Season the topping with salt and pepper and set aside half in a bowl.
In a pot of salted boiling water, cook half of the pasta until al dente, about 3 minutes. Using a slotted spoon, add the triangles to the topping in the skillet with a little water clinging to the pasta. Add 1/4 cup of the cheese. Cook over moderate heat, tossing, until well blended, 2 minutes. Transfer to a large serving bowl. Repeat with the remaining pasta, boiling it, then finishing it with the remaining topping and 1/4 cup of cheese. Garnish the dish with cheese, drizzle with oil and serve.
The pasta triangles can be refrigerated overnight, layered between sheets of parchment.
Fragrant, minerally Pinot Grigio or a rich rendition of Sauvignon Blanc.
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