Buckwheat Pasta Triangles with Lardo and Greens

在一个中等大小的碗里,搅拌2面粉与盐。Mound the flour mixture on a work surface and make a well in the center. Add the eggs and olive oil to the well and beat with a fork; gradually incorporate the flour, starting with the inner rim and maintaining the side of the well as long as possible. Once a soft dough forms, knead until elastic and smooth but still a little tacky, about 5 minutes. Wrap the pasta dough in plastic and refrigerate for 1 hour.

将面团分为一半。在面粉的工作表面上，使用一个易于面粉的滚动销，滚出1片面团1/16英寸厚。用锋利的刀将面团切成2英寸厚的条，然后将每条条切成2至3英寸的三角形。转移到羊皮纸衬里的烤盘上，然后再加上另一片羊皮纸。重复第二块面团。

In a large skillet, cook the lardo over moderately low heat, stirring, until starting to crisp, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the egg and cook, stirring, just until scrambled. Add the spinach and arugula and toss just until wilted, about 2 minutes. Season the topping with salt and pepper and set aside half in a bowl.

在一锅盐的沸水中，将面食的一半煮至Al Dente，大约3分钟。使用开槽的勺子，将三角形添加到煎锅中的顶部，并在面食上稍加粘合。加入1/4杯奶酪。用中等热量煮，扔，直到充分混合，2分钟。转移到一个大碗中。重复剩余的意大利面，将其煮沸，然后用剩余的浇头和1/4杯奶酪完成。用奶酪装饰菜，淋上油，然后食用。