Maltagliati

Maltagliati literally means, badly cut, so no precision needed here. If you read my post on Tagliatelle you may be starting understand how deep my love for pasta really is. I'll take it anyway I can cut it, and frankly this is the fastest so I tend to make it a lot when I'm experimenting. That said, and even though it's made in the style of other pastas from the Emilia Romagna region, it wasn't one we typically ate growing up because it doesn't have any designated sauce recipes. We did however use it for one thing; soups. It's especially nice in the Zuppa di Fagioli della Nonna.

SERVING DETAILS

4-6 Servings

INGREDIENTS

• 400 grams all-purpose flour
• 4 medium eggs
• a pinch of salt

METHOD

1. Make a mound with the flour on a clean flat surface like countertop. Dig a hole in the center of the mound, pushing the flour to sides, creating a nest with the flour. Crack the eggs into the center of the nest and top with the pinch of salt.
2. Using a fork, whisk the eggs and salt, slowly incorporating, a little at a time, the flour. 
3. Mix with the fork until it’s no longer possible, and then start kneading with your hands. Knead in all the flour, at which point the dough will be tough and no longer sticky. 
4. Continue kneading, stretching the dough with your palm and pulling back with your fingers, for approximately 20 minutes. It’s hard work, my great grandmother used to say that it made you better at playing the piano, so keep those benefits in mind as you huff your way through this. Dough should be very smooth, elastic and firm. 
5. Wrap with clingwrap and set aside while you prep the pasta machine, fitted with the flat sheet roller. I use a stand mixer pasta attachment. Set up a station, such as a kitchen table with a clean tablecloth laid on top, to lay the pasta sheets flat once rolled out.
6. Using about 75 grams at a time, feed a small piece of dough through the roller, on the first setting. Use the first setting to run the dough a few times, folding as you go, to make a square shape. 
7. Once you have a square shape, move on to the rest of the settings, feeding the dough through each setting once. 
8. Lay the pasta sheet on the table. Sprinkle both sides with flour and allow to dry slightly on the table while you make the rest of the sheets.
9. Repeat with the rest of the dough, using 75g at a time. 
10. Starting with the first piece you made, cut lengthwise into 1 inch wide strips. Then, with little to no precision, cut them into 1 by 2 inch rectangles, parallelograms, or diamonds. Remember that the very name Maltagliati means badly cut, so let loose and have at it. They shouldn't match, they shouldn't look professional and this should take you no longer than a couple minutes. 
11. To cook; bring a large pot of heavily salted water to a boil. Working in small batches, boil the pasta for 1-2 minutes until tender. Using a spider or slotted spoon, remove the pasta from the boiling water and place directly into pasta sauce and toss to coat.