The maltagliati with pesto and tomatoes is a simple and very tasty dish with egg pasta made from semolina flour and eggs. You can also buy this pasta if you don’t have time to make it yourself or pair this sauce with another type of short dry pasta like trofie.
The maltagliati is a typical pasta shape from my region, Emilia-Romagna, and is often made with the “leftovers” of the dough after making tagliatelle, GARGANELLI and more. It is often used for pasta and beans but today I used it for this tasty and very appetizing sauce…
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MALTAGLIATI WITH PESTO AND TOMATOES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for MALTAGLIATI WITH PESTO AND TOMATOES
- 2 1/2 cups all-purpose flour
- 1/4 cup semolina flour
- 2 Eggs
- 3 egg yolks
- 2 1/3 cups cherry tomatoes
- 1 cup sun-dried tomatoes in oil
- 1 clove garlic (crushed)
- to taste chili pepper
- 2 tablespoons Genoese pesto
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Tools for MALTAGLIATI WITH PESTO AND TOMATOES
#ADV
- High-sided saucepan
Preparation for MALTAGLIATI WITH PESTO AND TOMATOES
Make a well with the flours and place the eggs and yolks in the center.
Gradually mix the eggs with the flour first using a fork and then with your hands.
Form a homogeneous dough, wrap it in plastic wrap and let it rest at room temperature for about 20 minutes.
After the resting time, roll out the sheets of fresh pasta with a rolling pin or pasta machine.
Let the pasta dry slightly for a few minutes and then cut diamond shapes of fresh pasta, sprinkling a little semolina here and there to prevent sticking.
Let the maltagliati rest in the air while you prepare the sauce.
In a pan, add a little extra virgin olive oil and the crushed garlic clove.
Add the chili pepper, the fresh cherry tomatoes cut into quarters, and let cook for 8/10 minutes.
Now add the sun-dried tomatoes chopped into pieces and the classic Genoese pesto.
Adjust the salt now.
Cook the pasta as usual in salted boiling water.
Drain the maltagliati al dente and toss them in the pan with this tasty and rustic sauce for excellent maltagliati with pesto and cherry tomatoes!
Enjoy your meal!
Annalisa
Tips and Notes
If you like making fresh pasta at home, also try the recipe for moon-shaped ravioli with tomato… Do you like my recipes? Then follow me on your favorite social network! Find me on INSTAGRAM, PINTEREST, YOUTUBE, and on the blog’s page on Facebook to not miss any recipe or special and comment on the various preparations with me!!! Copyright © 2017 Annalisa Altini, All rights reserved
