Homemade Blecs Buckwheat Pasta with Speck, Potatoes and Spinach

Method9 steps · about 1 hr 30 min

1. 1

   Step 1: Combine all three 100 g flours with the dough-salt (1 pinch) pinch in a large bowl. The wheat flour is part of this selected recipe, so this buckwheat pasta contains gluten.

   Uses 100 g buckwheat flour · 100 g Italian 00 flour · 100 g fine cornmeal flour · 1 pinch dough salt

   
2. 2

   Step 2: Make a well in the flour mixture, crack in both eggs (2 large) and beat them with a fork. For the author primary route, add all 50 g softened dough butter in cubes and mix. If instead selecting the source oil-and-water dough variation, omit that dough butter and use the teaspoon of olive oil with tepid water only as needed. Knead the chosen single batch by hand until it forms a ball.

   Uses All the combined dry dough ingredients · 2 large eggs · 50 g softened dough butter for the primary route · 1 teaspoon olive oil only INSTEAD OF dough butter · Tepid water only for the oil-and-water dough alternative

   
3. 3

   Step 3: Turn the dough onto a flour-dusted wooden board and knead a little longer until firm but smooth, working in a little tepid water only if dry. Form a ball, wrap and rest at room temperature for at least 30 minutes.

   Rest blecs dough at least 30 minutes · 30 minUses The single chosen dough batch · A little dusting flour for the kneading board · A little tepid water only if dough is too dry

   
4. 4

   Step 4: Roll the first third of the rested dough by hand with a rolling pin on a lightly floured surface, to about 1–2 mm thick. Hold the remaining two thirds for step 5. The delicate buckwheat mixture can break in a pasta machine, so this selected route rolls by hand.

   Uses The first third of the rested dough; hold the remaining two thirds · A little flour for the rolling surface

   
5. 5

   Step 5: Cut the first sheet into rough irregular triangles about 4 cm wide at the base and place on a flour-dusted tray. Roll each remaining third in the same way and cut triangles, until the whole dough batch is formed.

   Uses The first rolled sheet · The remaining two thirds, rolled and cut in turn · A little flour for the pasta tray and remaining rolling

6. 6

   Step 6: Peel and parboil the three potatoes until partly tender, then cut into small cubes. Cut most of the 100 g speck into cooking cubes and a few small thin slices for the garnish. Grate all 70 g Montasio, holding it for mixing and serving.

   Uses 3 medium yellow potatoes · Water to parboil the potatoes · 100 g speck, most cubed and a few small slices held for garnish · 70 g Montasio, grated now

7. 7

   Step 7: Wash the spinach and wilt it in a small pan with a little of the condiment butter. In a larger skillet, sauté the prepared potato cubes and speck cubes in some more of that same 50 g condiment-butter supply until the potatoes begin to brown and become tender. Hold some condiment butter for finishing. Season the condiment with its own pinch of salt (1 pinch) as needed.

   Uses 1 handful baby spinach leaves · Some of the separate 50 g condiment butter for both pans; hold some for step 9 · All the prepared potato cubes · The prepared cubed portion, holding the thin slices · 1 pinch condiment salt

8. 8

   Step 8: Bring a large pot of water to the boil, add pasta-water salt and return to the boil. Cook all the formed blecs for about 2–3 minutes until they float and are al dente. Reserve a little of this actual pasta water, then drain the blecs and add them to the cooked potato/speck skillet.

   Cook blecs pasta · 3 minUses Water for boiling blecs · Salt for boiling pasta water, as needed · All the raw triangles from the single dough batch · The cooked condiment in the large skillet

9. 9

   Step 9: Add the remaining condiment butter, some of the grated Montasio and all the wilted spinach to the skillet. Mix gently over low heat; if dry, add a little of the retained pasta water. Serve immediately in four portions with the remaining grated cheese and the held ready-to-eat speck slices. If pancetta replaced speck, cook those garnish pieces as well before serving.

   Uses All the cooked pasta and skillet mixture · All the spinach wilted in its small pan · The remaining portion of the 50 g condiment butter · The single prepared 70 g supply, some for pan and remainder for serving · A little of the actual retained pasta water only if dry · The small ready-to-eat speck slices held from the 100 g supply