Maltagliati Recipe Guide
Maltagliati
Equipment
- Equipment Needed
- A clean surface for kneading
- Rolling pin or pasta machine (optional)
- Knife or pasta cutter
- Large pot for boiling
- Slotted spoon for lifting the pasta
Ingredients
- Ingredients:
- 200 g durum wheat flour ideally Senatore Cappelli, or a mix of stone-ground and fine durum flour
- 120 g all-purpose flour or semolina for extra texture
- 2 eggs
- A pinch of salt
- Water as needed for dough consistency
Instructions
- Method:
- Make the Dough:
- On a clean surface, mix the flour and salt together.
- Make a well in the center and add the eggs.
- Gradually mix the eggs into the flour using a fork, then knead the mixture into a smooth dough. If it’s too dry, add a small amount of water, but the dough should be firm and slightly elastic.
- Knead for 10 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- Roll Out the Dough:
- Once the dough has rested, divide it into portions and roll each portion out to about 2mm thick (you can use a rolling pin or pasta machine). The key here is to make the dough as thin as possible without tearing.
- Cut the Pasta:
- Use a knife or a pasta cutter to create irregular shapes. You can make squares, rectangles, or strips, however you like, as the charm of maltagliati lies in the rough, uneven shapes.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Gently add the maltagliati and cook until they rise to the surface, about 3-5 minutes. Since the pieces vary in size, check them for doneness by tasting.
- Serve:
- Drain the pasta using a slotted spoon and toss it in your favorite sauce. A rich tomato sauce, a simple sage butter, or a vegetable-based sauce works beautifully with maltagliati. You can also serve it in soups, as many Italians do.
- Tips and Variations:
- Vegan version: Simply substitute the eggs with water and a bit of olive oil. It will make the dough slightly more elastic.
- Gluten-Free: You can use a gluten-free flour blend, but keep in mind the texture may differ.
- Sauce Pairings: Maltagliati pairs well with almost any sauce. For a hearty meal, use ragù or a vegetable-heavy sauce.
Maltagliati is a traditional Italian pasta, often associated with the Emilia-Romagna region, though it can be found across Italy. The name “maltagliati” means “badly cut,” referring to the irregular, rough shapes of the pasta, which is often made from leftover dough scraps or pasta dough that’s been roughly cut into squares or strips. It’s a dish born from resourcefulness and creativity in the kitchen.
Let me show you how I make this simple yet flavorful dish, based on my overall experience with rustic Italian cooking. It’s not only a way to reuse pasta scraps but also a chance to create a comforting and versatile meal. Here’s a step-by-step guide:
Notes on What to Expect:
- The dough should be smooth and elastic after kneading. Resting it is crucial for better texture.
- Don’t worry if your cuts are uneven, this is the essence of maltagliati. The irregular shapes actually help the sauce cling better, making every bite flavorful.
Ingredients:
- 200g durum wheat flour (ideally Senatore Cappelli, or a mix of stone-ground and fine durum flour)
- 120g all-purpose flour or semolina (for extra texture)
- 2 eggs
- A pinch of salt
- Water (as needed for dough consistency)
- > Go get the must-have equipment and ingredients for creating a Savory #Maltagliati here now.
Equipment Needed:
- A clean surface for kneading
- Rolling pin or pasta machine (optional)
- Knife or pasta cutter
- Large pot for boiling
- Slotted spoon for lifting the pasta
- > Go get the must-have equipment and ingredients for creating a Savory #Maltagliati here now.
Prep Time: 10 minutes
Cost of Ingredients: Around $5-8 (depending on where you live)
Method:
- Make the Dough:
- On a clean surface, mix the flour and salt together.
- Make a well in the center and add the eggs.
- Gradually mix the eggs into the flour using a fork, then knead the mixture into a smooth dough. If it’s too dry, add a small amount of water, but the dough should be firm and slightly elastic.
- Knead for 10 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- Roll Out the Dough:
- Once the dough has rested, divide it into portions and roll each portion out to about 2mm thick (you can use a rolling pin or pasta machine). The key here is to make the dough as thin as possible without tearing.
- Cut the Pasta:
- Use a knife or a pasta cutter to create irregular shapes. You can make squares, rectangles, or strips, however you like, as the charm of maltagliati lies in the rough, uneven shapes.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Gently add the maltagliati and cook until they rise to the surface, about 3-5 minutes. Since the pieces vary in size, check them for doneness by tasting.
- Serve:
- Drain the pasta using a slotted spoon and toss it in your favorite sauce. A rich tomato sauce, a simple sage butter, or a vegetable-based sauce works beautifully with maltagliati. You can also serve it in soups, as many Italians do.
Tips and Variations:
- Vegan version: Simply substitute the eggs with water and a bit of olive oil. It will make the dough slightly more elastic.
- Gluten-Free: You can use a gluten-free flour blend, but keep in mind the texture may differ.
- Sauce Pairings: Maltagliati pairs well with almost any sauce. For a hearty meal, use ragù or a vegetable-heavy sauce.
- > Go get the must-have equipment and ingredients for creating a Savory #Maltagliati here now.
Nutritional Information (Per Serving):
- Calories: 300-400
- Carbs: 60-70g
- Protein: 10g
- Fat: 4g
What to Expect:
Maltagliati is an incredibly flexible and easy dish, perfect for beginners. The best part is that it doesn’t require perfection in cutting or shaping. It’s about embracing the rustic nature of Italian food!
I hope this guide has made making Maltagliati seem a little less daunting, or maybe it’s inspired you to try this no-waste pasta. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!
Enjoy your meal, and buon appetito!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
