Buckwheat maltagliati with leek and potato soup

There's nothing like a bowl of warm, hearty soup on a cold, rainy-snowy day to warm up your body and soul, and to keep you cozy.
That's exactly what I need today.
My daughter refused to get up today and go to preschool. I tried to shake her out of bed without success. Then, when I opened the windows I realized why my little one needed to stay in her warm bed, well covered. As much as I wished for the weather forcast to prove wrong, it didn't. It's snowing again and probably won't stop until Saturday or Sunday.j And this time it's more then regular town traffic complications I'm fearing. It's threatening to ruin our weekend at Lake Garda. We may have to change our plans.
At least the plan for lunch today is fixed and I'm ready for my daily amount of exercise.
First, warm up - keeping my arms in shape... rolling, rolling, rolling.
Second, exercise - a quick walk in hard weather conditions with a 6,5 kg baby and 6,5 kg dog - legs and arms, and plenty more muscles that need work out.
Third - shaping exercise, running around the kitchen, serving lunch, bringing the spoon to my mouth, and quickly, because the baby's already calling me.
Fourth - streching and finally relaxing on the couch like a cat. Oooooooops! If it continues snowing that is to say, and I decide not to take girls swimming today.

What are you up to, any comfort food on your table?

Buckwheat Maltagliati with Leek and Potato Soup

Maltagliati pasta:
* 200 g buckwheat pasta
* 2 eggs
* 2 TBspoons extra vergin olive oil
* little salt
Leek soup:
* 3 leeks
* 2 potatoes
* 2 carrots
* 3 TBspoons exstra virgin olive oil
* salt

To make pasta: Sift the flour into a mixing bowl, add the oil, salt and lightly beaten eggs. Mix with your hands and then knead until you get compact dough. *If necessary, add a little cold water.
Cover the dough with a piece of plastic wrap or a clean kitchen towel and let rest for 15-20 minutes.

                                                                                                                            
                   

For the soup, slice the carefully cleaned and washed leeks. Cut the potatoes and carrots into cubes.
Warm 3 TBspoons of EVOO in a pot, add the vegetables and sautèe for a few minutes.
Add about 1,5 liters water, salt, cover and cook on medium heat for at least 15-20 minutes.

Roll out the dough rather thin on a lightly floured kneading board using a rolling pin.
With a knife or a pizza cutter cut the dough into irregular sized shapes.

                    

Add the pasta to the soup and cook everything together for 5 more minutes.
Serve warm.

Maltagliati di grano saraceno in zuppa di porri e patate
(da Cucina naturale)

Maltagliati
* 200 g di farina di grano saraceno
* 2 uova
* 2 cucchiai di olio extravergine d'oliva
* un po' di sale
Zuppa di porri:
* 3 porri
* 2 patate
* 2 carote
* 3 cucchiai di olio extravergine d'oliva
* sol

Per la pasta: setacciate la farina dentro una ciotola. Aggiungete il sale, l'olio e le uova leggermente sbattute. Mescolate e impastate bene. Se necessario aggiungete un pochino d'acqua.
Coprite la pasta e lasciatela riposare 15-20 minuti.

Per la zuppa, tagliate i porri ben puliti e lavati a rondelle, e le patate e carote a cubetti. Scaldate l'olio in una pentola e rosolatevi le verdure per qualche minuto a fuoco medio basso.
Versatevi circa 1,5 l di acqua, salate, coprite e lasciate cuocere per almeno 15-20 minuti.

Stendete la pasta su un piano di lavoro leggermente infarinato e tagliatela a rombi irregolari.
Aggiungete la pasta nella pentola con la zuppa e lasciate cuocere insieme per 5 minuti.
Servite la zuppa calda.

Maltagliati od heljdinog brašna s varivom od poriluka i krumpira

Maltagliati
* 200 g heljdinog brašna
* 2 jaja
* 2 žlice maslinovog ulja
* malo soli
Varivo
* 3 poriluka
* 2 krumpira
* 2 mrkve
* 3 žlice maslinovog ulja
* sol

Za tjesteninu, stavite heljdino brašno u zdjelu, dodajte jaja i ulje pa zamijesite črvrsto tijesto (po potrebi dodajte sasvim malo vode).
Ostavite tijesto da odmori 15-ak minuta, pokriveno.

Za varivo, narežite poriluk na kolutiće, a mrkvu i krumpir na kockice.
Zagrijte 3 žlice ulja, dodajte povrće i pirjajte 5 minuta na laganoj vatri miješajući.
Dodajte 1,5 litru vode, posolite, poklopite i kuhajte barem 15-20 minuta.

Razvaljajte tijesto tanko na pobrašnjenoj podlozi.
Izrežite ga na manje, nepravilne rombove.
Dodajte tjesteninu u varivo i kuhajte još 5 minuta.
Poslužite toplo.