Maltagliati
These 'badly cut' pasta should be approximately 60mm long, 16mm wide and 1mm thick
Makes enough for: 2 people
Ingredients
- 170 g 00 flour
- 3 egg yolks
- 1 egg
- pinch of salt, plus extra for cooking
Method
- Place the flour into a stand mixer bowl
- Place the egg yolks and egg into a mixing bowl with the salt
- Whisk until combined
- Add to the flour and use a dough hook to make the dough
- Once together, tip out onto cling film and shape into a ball
- Wrap in the cling film and leave to rest for 30 minutes
- Roll out using your pasta roller (or by hand) until 1mm thick
- Cut random shapes as close as possible to 16mm wide and 60mm long
- Leave to dry while you bring a pot of water to the boil
- Add a generous amount of salt and when boiling add the pasta
- Cook for 2 minutes then drain and top with a sauce of your choice
Notes
Here are some sauce ideas
- artichokes
- broad beans and peas - or just the beans alone
- courgettes and prawns
- duck ragu
- langoustines and saffron
- morels
- salt and pepper
- mushrooms and cream
- scallops and thyme
- white truffle