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FOR THE DOUGH
Whirl the eggs and yolks in the food processor.
In a bowl, mix the flours and salt together. With the motor running, add the mixture a cup at a time to the eggs until a dough is formed and leaves the sides of the bowl. You may not need all the flour or you may need a bit more.
Gather up the dough and knead on floured surface until smooth. Cover and let rest 20 minutes. Then cut the dough into 4 pieces and roll each one into a flat 5 x 4 inch rectangle and thin in the pasta machine.
Cut using the fettucine cut. Wrap the strands around your hand to form the classic bird’s nest and store on a clean towel while you make your sauce.
FOR THE SAUCE
Heat the oil in a medium size saucepan over medium heat. Add the leeks and cook over low heat for 20 minutes, stirring occasionally. Do not let the leeks brown but cook slowly until they are very soft. Slowly pour in the heavy cream and stir to combine. Let the mixture cook over low heat until reduced by half. Slowly add the stock. Raise heat to medium high and bring to a simmer. Let sauce reduce by half. Keep warm.
Cook pasta as you would fresh pasta, three minutes in boiling salted water, test for doneness, drain, do NOT rinse.
To serve, place about 2 tablespoons sauce in the middle of a 3 to 4 ounce serving of the cooked stradette and sprinkle with cheese. Serve immediately.