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Ingredients for 4 servings
250g Mulino Marello fresh pasta mix4 medium eggs
1 tablespoon of EVO oil
Fresh tomato sauce
Fresh basil
Before dedicating yourself to the pasta, prepare the fresh tomato sauce and leave it aside temporarily in the pan.
Now move on to preparing the pasta: pour the fresh pasta flour into a clean bowl. Add the whole eggs to the center and start mixing the mixture with a fork, gradually collecting the flour from the edges and bringing it towards the centre. Add the EVO oil and transfer the mixture onto a pastry board, kneading with your hands. You will get a smooth and soft dough, but not sticky. Let it rest at room temperature for 30 minutes wrapped in cling film.
Take the dough and roll it out on a floured surface using a rolling pin. Roll it out to a very thin thickness (2 – 3 mm), or use the sheeting machine.
Obtain the maltagliati without paying too much attention to the shape... irregularity is precisely the distinctive feature of this pasta!
Immerse the Maltagliati in a pan with boiling salted water and cook for about 3-4 minutes.
Transfer the drained pasta to the pan where you previously prepared the fresh tomato sauce and mix. Garnish with a few fresh basil leaves.
Curiosity
The pasta that allows us to be imprecise
I'm honest, Maltagliati are the type of pasta I've had the most fun making so far! If for Lasagne we must be careful to cut sheets of the same size as the pan, for Tagliatelle we must be careful to make more or less straight strips of the same size, for Maltagliati instead we can simply cut our pasta a little at random, because the irregular shape is their main characteristic. There are those who argue that they should have the shape of a rhombus, but I prefer that they take on the shape that comes at the moment, also because this type of pasta was born as a "waste" obtained from the lozenges of pasta left over during the preparation of Tagliatelle and therefore, with the most varied shapes and sizes.
Many seasonings for a single pasta shape
Maltagliati are a type of pasta that adapts to many varieties of seasonings and can really be customized to your liking, depending on your tastes, needs, or by using leftover seasonings from other preparations that you wouldn't otherwise know how to reuse.
I chose to take advantage of delicious fresh tomatoes and basil to season my delicious Maltagliati and make them an ideal first course for the still warm month of September. An alternative could be to season them with legumes such as lentils, chickpeas or beans, or with vegetables, speck and mushrooms, or you can make a delicious meat sauce and transform the Maltagliati into a stringy pan of baked pasta with lots of parmesan on the surface.
Recipe created by Visconti Silvia
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