MALTAGLIATI Homemade Pasta with a fast sauce

(Nanà’s Recipe)

4 servings

Difficulty: easy
Preparation time: min. 60

Cooking time: min. 5

Total time: min. 65

INGREDIENTS

For the pasta:

Ѵ 5 eggs

Ѵ One teaspoon of salt

Ѵ 200 gr. of flour type ‘00’

For the sauce:

Ѵ 2 o 3 tablespoons  of olive oil

Ѵ ½  onion

Ѵ1 carrot

Ѵ 1 stick of celery

Ѵ red chili pepper and sea salt

Ѵ 100 gr. diced bacon

Ѵ ½ glass of white wine

Ѵ 1 kg. of tomato pulp

Ѵ parmesan cheese as needed

Ѵ a small bunch of fresh parsley  

Preparation

We place the flour on a wooden board giving it the shape of a fountain. Then after making a well in the center we crack the eggs into it.

We add the salt and gently beat the eggs with our fingers, or with a fork, until egg yolks and egg whites are well amalgamated.

Using the tips of your fingers, a little at a time, we begin mixing the eggs with the flour, incorporating flour and eggs until everything is combined. Adding a little water can help mix the pastry.

When the dough begins to have a good consistency work it with full hands by reshaping it, by bashing it, and by squashing it on the flour dusted board until it  passes from rough and floury to smooth and silky.

We’ll then give it the shape of a bread loaf or ball.

Once this has been done, press the dough ball with your hands  over the wooden board (always well dusted with flour) and roll over it with a long wooden rolling pin in all the directions getting the pasta thin enough and with a circular shape.

Lightly dust with a little flour both sides of the dough when rolling it down.

Our grandmothers taught us that when making homemade pasta it’s important to work the dough, with a wooden rolling pin on a wooden board, in order to give it that particular roughness, necessary for retaining the sauce.

Once we reach the desired thickness the following step is to cut the rolled pastry into several strips wide about 2,5 cm.

We place the stripes one over the other we continue dusting plenty of flour between them.

Using a good knife we begin cutting the stripes obliquely in order to have irregular triangles of pasta (from here the name MALTAGLIATI meaning not well cut).

Lets place the maltagliati  on a tray and cover them with a clean damp tea towel. It will keep the pastry from drying while we prepare the sauce and the water for the cooking.

Now it’s time to begin cooking the base for our sauce by putting  on a cooker with a medium heat,  a pan with the thin cut, onion, carrots and celery stick. 

We add the water and when the water withdraws, we then add the olive oil, the diced bacon, and the red chili pepper.

We Leave to fry slowly for a while and then add the wine.

When the wine evaporates it’s time to add the tomato pulp, and for cooking on a medium low flame for about fifteen minutes.

Since this sauce is quite fast to prepare better begin putting up a high pot with abundant  salt water for the pasta. When the water begins to boil we drop the maltagliati in the pot.

When  the water with the Maltagliati gets to boil again we cook for 3 minutes and then drain them.

Immediately in the pan tossing them with the sauce, or if you prefer, put them directly on the plate adding the hot sauce over them.  

Last, but not least, we add the thin cut parsley and the parmesan cheese.

BUON APPETITO!

UNDERNEATH YOU CAN DOWNLOAD THE MALTAGLIATI RECIPE STEP BY STEP IN PDF FORMAT AND THE SUMMARY CARD FOR ALL THE FRIENDS OF THE SITE “THE SECRETS OF ABRUZZO”. 

Maltagliati with tomato and bacon sauce

Maltagliati with tomatoand bacon sauce 

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Maltagliati Summary Card for all friends 

Maltagliati Summary Card.pdf

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