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Maltagliata Pasta Shapes

Makes 2 servings

In Italian, the word ‘maltagliati’ literally means ‘badly cut’!  Delicious drizzled with olive oil or a rich tomato sauce.

Free from Soya, Dairy, Nuts
Vegetarian, Without crystal sugar

Ingredients

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Pasta Dough

  1. Put the flour into a mixing bowl and make a depression in the middle.
  2. Break the egg into the middle of the flour and beat with a spoon, allowing a little flour to be incorporated.
  3. Continue stirring the egg as the flour mixes in, eventually forming a dough.
  4. Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
  5. Cover and leave the dough to rest for 15 minutes.

Maltagliata Made with a Rolling Pin

  1. Sprinkle flour over the table and rolling pin.
  2. Cut the pasta into four pieces and roll each piece into a rectangle, turning it over regularly and dusting lightly with flour.
  3. Continue rolling the dough until it is the thickness of a paper clip.
  4. Cut the pasta into rectangles and triangles of a similar size to make maltagliata.
  5. Dust the uncooked pasta with flour to stop it sticking and lay it out, for an hour to dry.
  6. Uncooked pasta can be chilled for up to 24 hours before using.
  7. Repeat with all the pieces of dough.

Maltagliata Made Using a Pasta Machine

  1. Dust the pasta machine and the table liberally with flour.
  2. Cut the pasta dough into four pieces.
  3. Flatten each piece of dough and pass it through the wide, flat roller of a pasta machine to make a rectangle.
  4. Fold the rectangle in half and pass it through the roller again. Fold the pasta in half and pass it through the roller two more times, folding in half after each pass. Try to keep the pasta dough rectangular.
  5. Lay the pasta on the table and cut each piece into 4 small rectangular pieces.
  6. Decrease the roller width 3 or 4 notches and pass the smaller rectangles through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour and lay the rectangles on a floured table.
  7. Reduce the roller width again and roll each pasta sheet into a thinner rectangle.
  8. Cut the pasta into rectangles and triangles of a similar size to make maltagliata.
  9. Dust the uncooked pasta with flour to stop it sticking and lay it out for an hour to dry.
  10. Uncooked pasta can be chilled for up to 24 hours before using.
  11. Repeat with all the pieces of dough.

To Cook Fresh Pasta

  1. Put the water and salt into a large saucepan and bring it to a rolling boil.
  2. Add the pasta and stir to ensure it is free flowing in the water.
  3. Cook for 3-15 minutes, depending upon the size and thickness of the pasta.
  4. To test if the pasta is cooked, carefully remove a piece of pasta from the pan, cut it with the side of a fork and if the pasta resists continue to cook the pasta, repeating the fork test every minute.
  5. When cooked drain the pasta, sprinkle with a little olive oil, stir and serve immediately.

Equipment

Pasta machine or rolling pin, large 2lt saucepan and mixing bowl

Cooking time

3-15 minutes depending on the thickness of your pasta.

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Ingredients

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