Buckwheat spätzle with speck, leeks and walnuts

I put the 2 flours in a bowl.I mix well.I lightly beat eggs in a bowl.I add flours.I add water.I whisk without lumps and add salt.The batter should be thick. I rest it while making the sauce.I slice speck, cut into sticks, then dice.I wash and thinly slice leek.I heat a few tablespoons of extra virgin olive oil in a large pan and brown speck for a few minutes.I add leek, lower heat and cook, adding a couple of tablespoons water if needed.I shell and roughly chop walnuts.I boil plenty of salted water and place the spätzle maker over it.I add batter.I move the slider back and forth; batter falls into water and forms irregular little dumplings.Use all the batter, stirring dumplings halfway so they do not stick.When floating, I lift with a slotted spoon into the sauce, add walnuts, ground pepper, grated Parmigiano and a drizzle of oil, and mix gently.Serve immediately.