Blecs al Grano Saraceno con Montasio (Traditional Italian Friulian Buckwheat Pasta with Montasio) Blecs are the least tidy pasta in Italy, and that is the point of them. The dough is rolled out and cut into irregular triangles and rhombuses of no fixed size, because the shape was originally whatever was left over. The name comes straight from the German Fleck, meaning a patch or a rag, one of the many words Friuli absorbed from the Austrian side of the mountains. The flour is

Traditional Friulian blecs: rustic hand-cut pasta, often made with buckwheat, served with a slow, concentrated meat ragù and finished with restraint.