Ingredients

For the Blecs Pasta Dough:

• 1 cup (125g) all-purpose flour
• ½ cup (60g) corn flour
• ½ cup (60g) buckwheat flour
• 2 whole eggs + 1 egg yolk
• 2 tablespoons (30g) unsalted butter, softened

For the Morchia Sauce:

• 4 tablespoons (60g) unsalted butter
• ¼ cup (30g) corn flour
• 4 fresh sage leaves
• Salt, to taste

For the Tazzelenghe Wine Sauce:

• 5 oz (140g) guanciale, cut into small cubes
• 1 tablespoon all-purpose flour (for coating)
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) extra virgin olive oil
• 1 small celery stalk, finely chopped
• 1 small carrot, finely chopped
• ½ small onion, finely chopped
• 2 cups (500ml) Tazzelenghe red wine (or another tannic red wine)
• Salt and black pepper, to taste

For Garnishing:

• ¼ cup (25g) grated Montasio or another aged Friulian cheese

Instructions

Prepare the Blecs Dough:

1. In a large mixing bowl, combine the all-purpose flour, corn flour, and buckwheat flour.
2. Add the whole eggs and egg yolk, mixing well.
3. Incorporate the softened butter and knead until you obtain a smooth, elastic dough.
4. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.

Shape the Blecs:

1. Roll out the dough on a floured surface to about 1mm thickness.
2. Cut into strips about 1½ inches (4cm) wide.
3. Further cut each strip into irregular shapes.
4. Place the cut pasta onto a floured tray to prevent sticking. 

Morchia Sauce Preparation:

1. Melt the butter in a skillet over medium heat.
2. Add the corn flour and stir continuously until it turns golden brown and fragrant.
3. Add the sage leaves and cook for another minute.
4. Season with salt and set aside.

Tazzelenghe Wine Sauce Preparation:

1. Dredge the guanciale pieces lightly in all-purpose flour, shaking off excess.
2. In a skillet, melt the butter and cook the floured guanciale on low heat until golden brown and the fat has rendered.
3. In a separate pan, heat the olive oil and sauté the celery, carrot, and onion for about 10 minutes until softened.
4. Combine the sautéed vegetables with the guanciale.
5. Pour in the Tazzelenghe wine, cover, and let simmer on low heat for 2-3 hours, stirring occasionally.
6. Once the sauce has thickened, adjust with salt and black pepper.

Cook the Blecs and Assemble:

1. Bring a large pot of salted water to a boil.
2. Cook the blecs for about 2-3 minutes, or until al dente.
3. Drain and toss them in the Morchia sauce or the Tazzelenghe wine sauce.
4. If needed, add a splash of pasta water to emulsify the sauce.

1. Plate the Blecs, finishing with grated Montasio cheese.

Serve immediately and enjoy this traditional Friulian dish!