Maltagliati with Cuttlefish Ragù: A Delicious Italian Classic
Maltagliati al ragù di seppia, or Maltagliati with Cuttlefish Ragù, is a classic Italian dish that combines fresh, hand-made pasta with a rich and savory cuttlefish sauce. This dish, which comes from the coastal regions of Italy, brings together the tender taste of cuttlefish, the aromatic touch of fresh herbs, and the richness of tomatoes and anchovies. It’s the perfect meal to serve on a special occasion or to treat yourself to an authentic Italian experience at home. Here’s how to make this stunning dish step by step.
Ingredients
For the Fresh Maltagliati Pasta
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Flour (Type 00) | 300g |
For the Cuttlefish Ragù
| Ingredient | Quantity |
|---|---|
| Cuttlefish (Seppie) | 500g |
| Canned Peeled Tomatoes | 400g |
| Onion | 1 |
| Anchovies in Oil | 4 |
| Garlic | 2 cloves |
| Dry White Wine | 50ml |
| Fresh Thyme | 3 sprigs |
| Fresh Parsley | 2 tbsp |
| Extra Virgin Olive Oil | 3 tbsp |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
Step 1: Prepare the Fresh Pasta
Start by making the fresh maltagliati pasta. In a large mixing bowl, sift the flour to ensure there are no lumps. Create a well in the center of the flour and crack in the eggs. Use your hands to gently break the eggs and begin mixing them with the flour. Gradually incorporate all the flour into the eggs, kneading until the mixture comes together into a dough.
Transfer the dough onto a lightly floured surface and continue to knead it for about 10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour; if it’s too dry, add a touch of water. Once the dough is the right consistency, wrap it in plastic wrap and let it rest for at least 30 minutes.
Step 2: Prepare the Cuttlefish
While the dough is resting, prepare the cuttlefish for the ragù. Begin by removing the tentacles from the bodies of the cuttlefish. Set the tentacles aside and cut the body into thin strips, then into small cubes. Finely chop the anchovies, and set aside.
Heat a large skillet over medium heat and add the extra virgin olive oil. Once hot, add the chopped onion and garlic, sautéing them until they turn golden and fragrant. Add the anchovies and let them dissolve into the oil, releasing their savory umami flavor.
Step 3: Cook the Cuttlefish Ragù
Next, add the cuttlefish cubes and tentacles to the skillet. Sauté them for about 4-5 minutes, stirring occasionally, until they start to brown slightly. Once the cuttlefish is cooked, deglaze the pan with dry white wine, allowing the alcohol to evaporate.
Add the canned peeled tomatoes to the skillet and stir to combine. Season with salt and black pepper to taste. Toss in the sprigs of fresh thyme and reduce the heat. Let the sauce simmer for about 20-30 minutes, or until the cuttlefish is tender and the sauce has thickened. Before turning off the heat, stir in the chopped fresh parsley for a burst of color and flavor.
Step 4: Roll and Cut the Pasta
After the pasta has rested, it’s time to roll it out. Take a portion of the dough and flatten it with a rolling pin on a floured surface. Roll the dough into a thin sheet, about 1-2 mm thick. Once you have the sheet, cut it into long, even strips. Stack the strips on top of each other, then cut them into irregular rhombus shapes—these will form your maltagliati.
Be sure to scatter the pasta shapes on a floured surface or a kitchen towel to prevent them from sticking together.
Step 5: Cook the Maltagliati
Bring a large pot of salted water to a boil. Carefully drop the freshly cut maltagliati into the boiling water and cook for about 3-4 minutes, or until they float to the top. The pasta should be al dente.
Step 6: Combine the Pasta with the Ragù
Once the pasta is cooked, use a slotted spoon to transfer it directly from the pot into the pan with the cuttlefish ragù. Gently toss the pasta and ragù together, ensuring that each piece of pasta is well-coated with the rich sauce. Let it cook for another minute or two, allowing the flavors to meld together.
Serving
Serve the maltagliati with cuttlefish ragù hot, garnished with additional fresh parsley if desired. Pair it with a crisp white wine, such as a Vermentino or a Pinot Grigio, to complement the delicate flavors of the sea and the freshness of the pasta. This dish can be enjoyed as a main course for a cozy family dinner or a special meal to impress guests.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 28g |
| Carbohydrates | 50g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 800mg |
| Cholesterol | 180mg |
Pro Tips for the Perfect Maltagliati
- Fresh Pasta Texture: The key to perfect maltagliati lies in the dough’s texture. Make sure you knead the dough for a long enough time to activate the gluten, resulting in a chewy, smooth texture.
- Cuttlefish Care: Be gentle when cooking the cuttlefish. Overcooking can make it tough, so keep an eye on the texture and remove it from heat as soon as it’s tender.
- Wine Pairing: Choose a dry, crisp white wine for pairing. The acidity of the wine will balance the richness of the ragù and complement the seafood flavor.
This delicious Maltagliati al ragù di seppia is a celebration of Italian flavors, and making it from scratch adds an extra layer of authenticity and satisfaction. Enjoy the blend of tender pasta and a deeply flavorful sauce made with fresh ingredients, perfect for any occasion. Whether you’re a beginner or an experienced cook, this recipe will transport you to the Mediterranean coast with every bite. Enjoy!
