“Maltagliati” is a kind of fresh pasta usually handmade which literally means “badly cut”. It’s usually done roughly cutting square-rhombus shapes from a medium-thin sheet of fresh pasta.
The peculiarity of this cut of pasta is that every single piece is slightly different from the other since they are all cut randomly -although the dimension is pretty much the same, around 6 cm per side.
The maltagliati should not be too thin otherwise the pasta could break while cooking or stirring, due to its wide dimensions.
This dish already gives me a sensation of summer; as soon as the weather starts to change and the first rays of sun warm up the air, I start to get excited and getting in the summer mood these are the kind of dishes I like to cook.
Note: Since the codfish has a very delicate flavor, the secret is to keep it simple.
- 150g (1 cup) Flour
- 50g (1/3 cup) Semolina Flour
- 2 Eggs
- 2 Codfish fillets (about 200g)
- 200g (1+1/4 cups) Cherry Tomatoes
- 1/2 glass White Wine
- Chili pepper (grounded or in flakes)
- 2 cloves of Garlic
- First off you need to make the dough for the pasta.
- In a bown mix the flours and make a "mountain", with a fork make a hole in the top and break the eggs in it. Lighly whisk the eggs with the fork and slowly start to blend in some flour. Go on until most of the flour is mixed with the egg and you obtained a sticky dough.
- Now get your hands dirty and start kneading the dough until it becomes a soft ball of dough. If necessary add some more flour to coat the surface so it doesn't stick.
- Now cover the dough with plastic wrap and set aside to rest (about 15-20 minutes).
- When the pasta dough is rested, dust a wooden board or a clean table with flour and cut the pasta dough in 2 parts. Take the first part and stretch it slowly with the rolling pin, fold it in the middle on itself and stretch again, then repeat on the other side.
- (Do not dust too much with flour otherwise it will taste too "floury" in the end).
- When the dough is "warmed up", roll it out until you get a medium-thin sheet (about 2mm). Then with a sharp knife cut random square-rhombus shapes and set them aside to rest on a clean cloth.
- While the maltagliati rest, prepare the condiment: melt the butter in a pan, add the garlic cloves cut in half and the cherry tomatoes also cut in half. Stir fry for 2-3 minutes then add the codfish roughly chopped.
- After 1 minute or 2 pour the white wine and let it evaporate, then season with salt and chili pepper and turn the heat to low; cover the pan and let it simmer softly.
- In the meanwhile bring a large pot of water to boil, add the salt and then throw in the maltagliati one by one paying attention that they don't stick to each other.
- Cook the pasta for 2-3 minutes (it mostly depends on the thickness, taste the pasta to make sure it's al dente).
- When the pasta is ready, drain it and pour it in the pan with the codfish and stir well until they are all well combined.
- Sprinkle with parsley and serve accompanied by a glass of white wine.