Homemade maltagliati with sauce and meatballs is a complete dish rich in flavor and tradition.
Making homemade maltagliati is a family experience, once I made them with my mom, now I make them with my children.
As the sauce simmers and the meatballs soak up the flavors, the kitchen fills with the aroma of Sunday and celebration.
This rough and genuine maltagliati pasta perfectly captures the rich sauce and delicious meatballs that accompany it.
The egg maltagliati, cheerfully hand-cut without much precision, are perfect for soaking up every drop of this flavorful sauce.
They are imperfect, made with ease without stress or waste. They are genuine because they are homemade with semi-whole wheat flour, type 2, stone-ground.
This recipe was passed down to me by my mom, who still makes them, her favorite Abruzzese maltagliati.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Maltagliati with Sauce
- 10.5 oz type 2 flour
- 3 eggs
- as needed water
- as needed coarse salt
Tools
- 1 Bowl
- 1 Pastry Board
- 1 Rolling Pin
- 1 Pot
- 1 Colander
- 1 Knife
Steps for Maltagliati with Sauce
For the meatballs in sauce recipe CLICK HERE
In a bowl, pour the type 2 flour, make a well in the center and add the eggs
Beat the eggs vigorously with a fork and start kneading with your hands. If the dough seems too dry, as type 2 flour is coarser, add a little water until you find the right consistency, not too soft and not too hard.
Then pour onto a pastry board and knead with your hands for a few minutes
Until you get a smooth and homogeneous dough
Roll out with a rolling pin or with the pasta machine, until obtaining a sheet not too thin
Cut the sheet into irregular rectangles (“maltagliati” means “badly cut” or “imperfectly cut”): no need for perfection
Storage
Storage of raw egg maltagliati
Place the maltagliati on a floured tray, cover with plastic wrap or a clean cloth, and store in the fridge for up to 1 day.
In the freezer: Let them dry for about 1 hour on a floured tray, then transfer them into food bags and store for up to 2 months.
Cook them directly from frozen in salted boiling water (without defrosting).
Storage of the ready dish
In the refrigerator:
Place pasta, sauce, and meatballs in an airtight container and store for up to 2 days.
When you want to serve them, heat in a pan with a drizzle of oil or a splash of water to soften the sauce.
In the freezer:
You can also freeze the ready dish: it is better to separate the meatballs in sauce from the pasta to maintain consistency.
Meatballs + sauce: up to 3 months.
Cooked pasta: up to 1 month
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FAQ (Questions and Answers)
Can I use type 00 flour?
Yes, but it is more refined. In this case, the eggs will be enough without adding water to the dough
Can I add another egg instead of water?
Yes, of course. They will be more substantial.
