Noodle with Leek and Carrots

Put flour whisked with salt in a suitable bowl and press a bulge in the center. Pour in the eggs and mix gradually with a fork. Add water by the spoonful until a kneadable dough is formed. Shape the dough onto a floured baking board and knead heartily with your hands until it feels pliable. Rest in plastic wrap at room temperature for about an hour.

Clean leeks, cut in half, rinse thoroughly and cut diagonally into narrow strips. Clean carrots, remove peel and cut lengthwise into thin slices, then diagonally into narrow strips.

Roll out pasta dough thinly on a floured board using a pasta walker. Using a sharp kitchen knife, cut dough sheet into diamonds three inches by four inches. Bring plenty of salted water to a boil in a large saucepan.

Foam oil and butter in a deep frying pan and sauté leek and carrot strips in it for a few minutes, stirring. Extinguish with vinegar, cook at high temperature. Pour in clear soup, season with salt, pepper and nutmeg and cook al dente in a few minutes with the lid closed.

Cook the pasta in batches in the boiling salted water for two to three minutes until al dente. Remove, drain well and mix with the vegetables. Add parsley, season with coriander and mix loosely.

If desired, sprinkle with freshly grated Parmesan cheese or another hard cheese at the table.

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