Whole wheat flour for the dough: 100 g flour 00 300 g Eggs: 5 Seed Oil: For the sauce 1 teaspoon Onion: 1/2 Dried porcini mushrooms: 30 g Chianti: 2 cups Fresh cream: 50 g Speck: 100 g Butter 1 walnut Parmesan: qs Sale: q.s. Pepe: q.s. PREPARATION Take the classic fountain with flour, add the eggs in the center and oil, and mix until the mixture is firm and smooth; form a ball, wrap with plastic wrap and let stand in refrigerator for 30 minutes. After the rest time, roll out the dough into a thin sheet, roll it up and cut many thin noodles; transfer them on a floured tray and let dry slightly. In a pan, brown the chopped onion with the butter; add the mushrooms, previously soaked in water, wrung out and then chopped, and a dash of their soaking water. Once the water evaporated, pour the chianti, add the bacon into strips and cream, season with salt and pepper and let reduce. Boil the pasta in plenty of lightly salted water, then drain it al dente and pour it directly into the pan. Sprinkle with grated Parmesan cheese and saute for a few minutes. Serve and serve.