Buckwheat flour maltagliati with leek and potato stew

Something for the first cold days.

Preparation steps

For the pasta, put the buckwheat flour in a bowl, add the eggs and oil and knead a firm dough (add quite a bit of water if necessary. Leave the dough to rest for about 15 minutes, covered.
For the stew, cut the leeks into rings and the carrots and potatoes into cubes. Heat 3 tablespoons oil, add vegetables and simmer for 5 minutes on low heat stirring. Add 1.5 liters of water, salt, cover and cook for at least 15-20 minutes.
Roll out the dough thinly on a floured surface. Cut it into smaller, irregular rhombuses. Add the pasta to the stew and cook for another 5 minutes. Serve warm.

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