Spinach Maltagliati, fresh egg pasta, easy to make and genuine, made with fresh eggs and excellent flour – with my mom’s recipe.
The maltagliati, in general, are one of the most loved pasta shapes in my house, along with Tagliatelle and farfalle. Moreover, they are also easy to make: in fact, you don’t need to be precise in shaping the maltagliati. On the contrary, the more irregular they are, the more beautiful they look, otherwise they wouldn’t be badly cut. 😉
Once made, I let them dry slightly and then seasoned them with bacon and stracchino cheese. You can find the recipe here, Spinach Maltagliati with bacon and stracchino. Delicious!
Let’s see together how to make the Spinach Maltagliati recipe. Prepare the ingredients and let’s get started!!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other homemade pasta recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 3.2 oz spinach, cooked, boiled (and squeezed)
- 2 eggs (if small, otherwise 1 egg + 1 yolk)
Tools
- 1 Strainer
- 1 Immersion Blender
- 1 Pastry Board
- 1 Stand Mixer
- 1 Pasta Machine
- 1 Cutter Wheel
- Trays
Steps
Boil the spinach in a little lightly salted water after washing them thoroughly. Let them cool, then squeeze them well in a strainer by pressing with your hand or a spoon to remove all the cooking water. Chop them very finely with a food processor or blender and set them aside.
Place the flour in a mound, break the eggs in the center, and add the squeezed spinach. Knead thoroughly, trying to get a very elastic dough, adding flour if it is sticky, or a tablespoon of water if it is too hard.
If you use the stand mixer, put all the ingredients in the bowl and knead well.
Shape the dough into a spherical shape, cover it with a cloth, and let it rest for at least 30 minutes.
After the necessary time, roll out the dough into a thin sheet with the rolling pin or using the pasta machine (pasta machine).
Take a piece of pasta at a time, pass it through the pasta machine with the widest setting. Pass it several times, then gradually reduce the thickness until you reach the desired one. Do not make sheets too thin, or they will fall apart during cooking.
Place the obtained sheets on the lightly floured pastry board and spaced apart, cut them in half, and then, with a wheel, cut diamond shapes. They should be as imprecise as possible. The beauty of this pasta is that you don’t need to be precise, what matters is the taste.
Once cut, scatter them on floured paper trays in a scattered and spaced manner.
Here are the spinach maltagliati ready to be cooked. Enjoy your meal!
Until the next recipe.
Storage
You can store the spinach maltagliati in a cool and dry place, but first, let them dry well spaced apart in a cool and dry place: cover them with clean kitchen towels.
KITCHEN TIPS
When the shell ends up in the egg. If, while breaking the eggs, a piece of shell falls into the bowl of egg whites, wet the tip of a finger with very cold water: it will stick to it like a magnet. 😉
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FAQ (Frequently Asked Questions)
Can I use other vegetables instead of spinach?
Absolutely. You can use Swiss chard, beet greens, and turnip tops. Once cooked, squeeze them well to remove excess water, otherwise, they will be too watery and require more flour than necessary.
