Spelt Flour Maltagliati Pasta and a Cooking Class in Tuscany. A lovely Saturday spent in a Tuscan kitchen, making 4 different kinds of fresh pasta, led to a pasta making day with my mother in our kitchen in Rome. On the menu, spelt flour maltagliati, which means “badly cut”. The sauce, a combination of seasonal local veggies: artichokes, squash, red onion. A mouthwatering lunch!
For the Spelt flour Maltagliati:
- 100 g organic spelt flour
- 100 g semolina flour
- 2 eggs, organic free-range
- 1 Tbsp e.v.o. oil
- a few drops of water, if necessary
For the sauce:
- 2 artichokes, cleaned and thinly sliced
- 200 g squash, in small cubes
- 1/2 red onion, minced
- 1 garlic clove, center removed, minced
- 2–3 Tbsp e.v.o. oil
- salt & pepper to taste
- pinch of turmeric (optional, but so good)
For the maltagliati:
- On a wooden work surface, pile the flours into a mound. Make a well in the center of the mound. Crack 2 eggs in the center of the mound. Add 1 tablespoon of e.v.o. oil and start mixing with a fork, gradually drawing in flour from the sides of the well until the eggs have been absorbed by the flour.
- Have a pastry scraper handy and finish kneading the dough by hand, adding drops of water if necessary. It will go from rough and messy to nice and smooth. Work it for at least 5 minutes.
- The dough needs to rest for at least 30 minutes, covered with a bowl or a wet towel, or wrapped in plastic.
- With a knife cut a piece of dough, keeping the rest of the dough covered. Very lightly flour the board, flatten the piece by lightly pressing with your fingers and start rolling it from the center away from you to the outer edge. Turn the dough a quarter-turn, and repeat, working your way around, stretching as well as pressing down, and adding a little flour to the dough as you roll it out to keep it from sticking. Roll it fairly thin (until n.7 when using the KA pasta attachment).
- Then, spread the sheets out on a flat surface (we spread them on a tablecloth on the table) and dry for 15-20 minutes.
- Using a pastry cutter, cut the sheet of dough first into long strips, then cut across each strip at varying angles to form short, uneven rectangles (Although you don’t want them to all look alike, they should be -more or less- the same size so they cook in the same amount of time).
- Transfer the maltagliati to a semolina-dusted cloth, baking sheet, or tray. Dust more semolina on top so to prevent any sticking.
For the sauce:
- Clean, trim, and slice the artichokes. Peel and chop the squash.
- In a saute pan over medium heat, add the e.v.o. oil, onion, and garlic and saute for a few minutes.
- Add the thinly sliced artichokes, and the chopped squash. Adjust with salt and pepper, and a pinch of turmeric. Toss to mingle the ingredients, then cover with a lid and cook on low for 10-15 minutes, stirring from time to time and uncovering the last few minutes to absorb any water.
- Bring a pot with plenty of salted water to a boil, add the maltagliati and cook for 3-5 minutes, or until they come to the surface.
- Drain, then add to the pan with the vegetable sauce. Toss, add grated Parmigiano or Pecorino (if using) and serve.
You can let the maltagliati dry on a tray and then freeze them in a ziplock bag. You can cook them from frozen, it will take a minute longer to cook.
Our vegetable sauce is just a suggestion, you can have maltagliati with any kind of sauce, or in hearty soups like bean soups.