John Myers
Maltagliati – unevenly Cut Pasta
The perfect maltagliati – unevenly cut pasta recipe with a picture and simple step-by-step instructions.
- 320 g Semola di Grano Duro (durum wheat flour)
- 150 ml Water
- 1 tsp Salt
- Put the pasta flour on the work surface, make a well in the middle, pour in some of the water, add salt and start with your hands to mix the flour and water from the middle. Gradually pour in the water and knead everything in between. When the water is used up, continue kneading vigorously and absorb the remaining flour. At first this is a somewhat dry matter. But you can change that by slightly moistening your hands twice at a distance and kneading them further. (Otherwise, please do not add any more water!) When a smooth, elastic, non-sticky dough has formed, wrap it in cling film and let it rest for at least 30 minutes at room temperature.
- Then fill a large pot 3/4 full with water, salt it very well and bring it to a boil. Meanwhile, divide the dough into 3 – 4 portions and roll them out individually one after the other on a floured work surface 1.5 – 2 mm thin. While rolling out the sheet of dough repeatedly remove it from the work surface, sprinkle with a thin layer of pasta flour and turn the sheet over. This is how you avoid sticking. If the dough is thin enough, you can use a wave wheel (if you don’t have one, use a knife) to cycle back and forth, sometimes with a wide, sometimes with a narrow spacing, sometimes into rhombuses or rectangles, small or large motifs.
- Put the pasta, cut out in portions, into the boiling salted water one after the other. The cooking time is a maximum of 2 – 3 minutes. When they float on the surface, they can be lifted out of the water with a skimmer and poured into a sieve to drain. So then gradually wheel out the other portions and cook.
- When the pasta has drained off, put the pasta in a larger bowl and mix each with 1 tablespoon of olive oil. This way they don’t stick to each other and are also prepared for a little later processing.
- The name of the pasta means: unevenly, coarsely and uncleanly cut noodles, which were originally the remaining pieces of dough in a tagliatelle production. However, if you don’t have that much time (and possibly little experience), but still want to make the pasta yourself, then this simple and uncomplicated method of preparation is super feasible for everyone. They can be tossed in butter as a side dish, served with a sauce, or made into a salad.
- Since this pasta does not contain an egg, only made from durum wheat semolina flour, it is suitable for vegetarians and vegans.
- From the above ingredients, the pasta was 650 g after cooking.
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