Summary

Ingredients

• 500 g ribbon noodles
• 3 leeks
• 500 g minced meat, mixed
• 2 rolls, stale
• 100 ml cream
• 300 ml vegetable stock
• salt and pepper
• 2 egg (s)
• 2 tablespoon flour
• 1 tablespoon butter
• Paprika powder

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Instructions

1. Soak the two rolls. Express it very well and work it with the minced meat and eggs to make a meat dough. Season to taste with salt, pepper and paprika powder.
2. Shape the dough into small balls with two teaspoons, pour them into lightly boiling (not bubbly!) Water and let them steep.
3. In the meantime, clean the leek, cut into rings and wash well. Melt some butter in a pan. Add the leek, dust with about 1-2 tablespoons of flour and sauté. Add the cream and stock and simmer, stirring occasionally.
4. Cook the pasta in enough salted water.
5. Season the leek cream with spices. Place the cooked meatballs on the leek cream and let them steep for another 10 minutes.
6. Drain the tagliatelle and serve with the leek cream.