Welcome to my kitchen today I will prepare maltagliati without eggs; a type of traditional Italian pasta characterized by its irregular and rustic shape. The name “maltagliati” literally means “badly cut”, referring to their irregular appearance, which makes them perfect for hearty and flavorful dishes to season with Bolognese ragù, with sea bream fillets and zucchini or as you prefer. I generally use them with legumes and particularly with chickpeas. By the way, soon I will write an easy and very tasty recipe on how to prepare leganelle with chickpeas. Originally maltagliati were born to avoid wasting leftover pasta, but today they are much appreciated for their rusticity and versatility. So here is my light version, perfect for those following a vegan diet or for those who are allergic or intolerant to eggs, or who desire more digestible pasta: homemade maltagliati without eggs rolled by hand with the traditional method. The addition of olive oil and dry white wine, I assure you, gives a unique and refined flavor. So, let’s not waste any more time, let’s prepare the maltagliati.
If you like making pasta at home you can also see:
- Difficulty: Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Here’s what you need to make the maltagliati
- 10.5 oz re-milled durum wheat semolina
- 3.5 oz all-purpose flour
- 3.4 fl oz extra virgin olive oil
- 3.4 fl oz dry white wine
- 3.4 fl oz water (lukewarm)
Instructions
To prepare the homemade maltagliati, you can choose to use the stand mixer or knead by hand in a bowl or by making the traditional fountain on a pastry board. I preferred to knead by hand inside a bowl and then continue on the pastry board. I also rolled out the dough by hand without using the pasta machine. Surely it took me a little longer, but the result is unmatched: a rough pasta that absorbs the sauce wonderfully.
To prepare the homemade maltagliati, without the aid of the stand mixer, sift the flour into a large bowl (1) then pour in the extra virgin olive oil (2) the dry white wine (3) and begin to mix with a whisk or with a fork (4).
Continue to knead with your hands, gradually incorporating the flour from the edges (5).
Add the lukewarm water little by little, continuing to mix until the flour forms a fairly compact dough and easily workable by hand. Transfer the dough to a lightly floured work surface and knead energetically with the base of your hand for about 10 minutes, until you get a smooth and elastic consistency (6). Form a ball with the dough (7) and cover it with a damp cloth or plastic wrap; then, let it rest for at least 30 minutes.
After 30 minutes, which will make the dough more elastic and easily workable (meaning it will not retract when you roll it with the rolling pin), let’s move on to rolling and cutting the pasta.
Transfer the dough to the work surface on which you have sprinkled some durum wheat semolina (8), then divide the dough into smaller portions (this operation will facilitate rolling). Take one at a time and with the help of a rolling pin, roll it out into a thin sheet about 1/8 inch thick (9). Roll the sheet on itself (10), and with the help of a dough scraper, a pasta cutter or a knife, make diagonal cuts to obtain triangles (11).
Unroll them (12) and then if you want, separate the various diamonds with your hands. Here are your homemade maltagliati without eggs ready.
Storage
Maltagliati can be prepared in advance and frozen. After preparing them, arrange them in a single layer on a floured tray and freeze. Once frozen, transfer them to a food bag. You can store them in the freezer for up to 3 months.
Notes
To achieve a milder flavor, you can reduce the amount of white wine and replace it with water.
