John Myers
Homemade Maltagliati with Ratatouille
The perfect homemade maltagliati with ratatouille recipe with a picture and simple step-by-step instructions.
- 200 g Durum wheat flour
- 2 Free range eggs
- 1 Organic egg yolks
- 2 tablespoon Extra virgin olive oil
- Salt
- Flour for processing
For the vegetables
- 1 Red peppers, peeled, pitted, cut into large pieces
- 1 Yellow peppers, peeled, pitted, cut into large pieces
- 180 g Eggplant fresh, cleaned, cut into 1 cm pieces
- 180 g Fresh zucchini, cleaned, cut into 1 cm pieces
- 100 g Fresh onions, cut into wedges
- 3 Pc. Garlic cloves chopped
- 500 tablespoon Extra virgin olive oil
- 1 tsp Tomato paste concentrated three times
- 1 Can Peeled and diced tomatoes, weighed 400 gr
- 1 Tablespoon (level) Chopped leaf parsley
- 12 Pc. Caper apples
- Salt
- Black pepper from the mill
- 0,25 tsp Sugar
- 4 tablespoon Basil leaves
- 150 g Crumbled feta
- Lemon olive oil
- 1 Rosemary sprig
- Maltagliati are poorly cut pasta and therefore of course always homemade. At least I don’t know where I can buy them in Germany. Instead of feta, you usually use firm ricotta. Unfortunately I didn’t get it.
- For the pasta dough, knead the flour with eggs, egg yolk, olive oil and salt to form a smooth dough, wrap in cling film and refrigerate for 60 minutes. Of course, this can also be done by a food processor.
- In the meantime, fry the onion and garlic cubes in olive oil until translucent, add the aubergines and zuicchini and continue to cook for about 3 minutes. Fold in the paprika pieces and sauté them as well. Stir in the tomato paste. Allow to sweat and add the chunky tomatoes with the sugar and rosemary. Simmer while stirring for about 10 minutes. Season with salt and pepper.
- Unwrap the pasta dough and cut into four parts. Roll out on a floured surface with a pasta machine or by hand to about 1 mm. Using the machine level 5-6, cut into large pieces and cook in plenty of salted water until firm to the bite .
- Fold in the basil, parsley and caper apples in the ratatouille. Place the pasta on preheated deep plates. Spread the vegetables on top and mix. Sprinkle with feta and drizzle with olive oil and lemon.
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