Maltagliati with Broad Beans and Prosciutto Crudo
Category: First Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 300g |
| Eggs | 3 |
| Broad beans (fresh, peeled) | 3kg |
| Cherry tomatoes | 250g |
| Prosciutto crudo (cured ham) | 4 slices |
| Thyme | 3 sprigs |
| Fresh basil | 5 leaves |
| Vegetable broth | 100ml |
| Garlic | 1 clove |
| Extra virgin olive oil | To taste |
| Salt | A pinch |
| Black pepper | To taste |
Instructions
-
Prepare the pasta dough:
Start by making the homemade maltagliati. In a large bowl, sift the flour and create a well in the center. Crack the eggs into the well. Using your hands or a fork, gently begin to mix the eggs with the flour until the mixture comes together. If the dough feels too dry or stiff, add a bit of warm water to achieve the perfect consistency. You want the dough to be soft but firm enough to roll out with a rolling pin.Once the dough begins to form, transfer it onto a clean, lightly floured surface. Knead for about 8–10 minutes until it becomes smooth and elastic. Shape the dough into a ball, wrap it in plastic wrap, and set it aside to rest for at least 30 minutes.
-
Prepare the broad beans:
While the dough is resting, begin preparing the broad beans. Shell and peel the beans, removing the outer skins if necessary. You should end up with around 300g of clean, shelled beans. -
Cook the broad beans:
In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic clove, peeled and cut in half. Sauté until the garlic is golden and fragrant, then remove and discard the garlic. Add the fresh broad beans along with the thyme and cook for about 5–10 minutes, stirring occasionally, until the beans soften but retain their vibrant color. Once done, set aside. -
Cook the tomatoes:
In a separate pan, add a bit of extra virgin olive oil and sauté the cherry tomatoes, halved, until they soften and release their juices. This will create a simple, flavorful sauce. Season with salt and pepper, then set aside. -
Roll out the dough:
After the dough has rested, divide it into two portions. Keep one portion wrapped in plastic wrap while you work with the first. Roll out the dough into a thin sheet, approximately 1-2mm thick. Cut the dough into uneven strips to form the traditional “maltagliati” shape (roughly cut pasta). As you cut the pieces, transfer them to a tray lined with parchment paper, lightly dusted with flour to prevent sticking. -
Cook the pasta:
Bring a large pot of salted water to a boil. Drop the maltagliati into the boiling water in small batches. Cook for about 2–3 minutes, or until the pasta rises to the surface. Be careful not to overcrowd the pot. Once cooked, use a slotted spoon to transfer the pasta directly into the pan with the broad beans. -
Combine and serve:
Gently toss the maltagliati in the pan with the broad beans and the sautéed tomatoes. Add the prosciutto crudo (cut into strips), fresh basil leaves, and vegetable broth to the pan, and cook for another minute or two, ensuring everything is well combined. The pasta should be coated with a light sauce, and all the ingredients should meld together.Taste and adjust seasoning with salt and freshly ground black pepper, if needed. Serve the dish hot, garnished with extra basil if desired.
This delicious Maltagliati with Broad Beans and Prosciutto Crudo combines the delicate flavors of freshly made pasta with the earthiness of broad beans, sweetness from tomatoes, and a savory touch of prosciutto. Perfect for a comforting yet refined first course, this dish is sure to impress at any dinner table. Enjoy with a glass of your favorite white wine or a light red!
