Add water to the flour and knead until achieving a firm dough; let it rest for half an hour.

Meanwhile, finely chop the leeks and sauté them in plenty of evo oil until they begin to turn gold.

Thinly chop the dried mushrooms and add them to the leeks and let them sauté for another 5 minutes.

Add the milk and cream and cook for another 20 minutes.
Roll out the dough fairly thin and shape it into sheets, which need to be cut into vertical strips of about 3 cm.

Boil the pasta water and as it comes to a boil add the peeled and sliced potatoes and the sliced Caprauna
turnip.

After 5 minutes take the pasta strips and tear them into pieces (they should look like small squares of pasta of about 3-4 cm) and drop them into the water.

As soon as they rise to the surface drain them and pour the sauce on top.