Pasta Gratin

For the dough, knead the flour, eggs, egg yolks, olive oil, 50 ml (approximately 1/2 cup) of water and salt into a smooth dough. If necessary, add more flour or oil. Wrap the dough in plastic and let rest at room temperature for about 30 minutes.

For the pasta filling, rinse the leek, cut into strips and finely chop.

Peel and finely chop the garlic. Saute the garlic and leek in hot butter. Remove from the heat and mix with the cheese, thyme, parmesan, almonds, meat and egg. Season with salt, pepper and nutmeg. If the mixture is too moist, add some breadcrumbs.

Divide the dough into small portions and roll out to 4x8 cm rectangles on a floured surface. Spread 1-2 teaspoons of the filling on each, sprinkle with water and fold the edges of the dough together. Press firmly to create a seam.

Cook the filled pasta in salt water for about 4 minutes. Remove with a slotted spoon, rinse in cold water and drain well.