Maltagliati with Spinach and Salted Ricotta
Category: Pasta
Serves: 4
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 350g |
| Semolina flour | 50g |
| Eggs | 4 |
| Fresh spinach | 250g |
| Extra virgin olive oil | 5 tbsp |
| Smoked pancetta | 100g |
| Salted ricotta cheese | To taste |
| Shallot | 1 |
| Salt | To taste |
| Freshly ground black pepper | To taste |
Instructions:
-
Prepare the Fresh Pasta:
- Begin by preparing the fresh maltagliati dough. Sift the all-purpose flour into a large mixing bowl. Add the semolina flour and mix it together.
- Create a well in the center of the flour and crack in the eggs one at a time, adding each egg slowly and gradually working them into the flour mixture.
- Once the dough starts to come together, begin kneading it by hand. Work the dough vigorously with the palm of your hand until it becomes smooth and firm.
- Once the dough is smooth, shape it into a ball and cover it with a plastic wrap or place it in a plastic bag. Allow it to rest for 30 minutes at room temperature.
-
Roll the Dough:
- After the dough has rested, divide it into three equal parts. Keep the pieces that you are not working with covered in the plastic bag to prevent them from drying out.
- Roll one piece of dough at a time using a rolling pin. Dust the dough with semolina as needed to prevent sticking. Roll it into a thin rectangle, approximately 1.5mm thick. The dough should be thin enough that you can see the shadow of your palm beneath it when held up.
- Alternatively, you can use a pasta machine, rolling the dough to the narrowest setting, dusting with semolina as necessary.
- Lay the rolled-out pasta sheets on a floured surface and cover them with a clean cotton cloth to prevent them from drying out while you roll out the remaining pieces.
-
Cut the Maltagliati:
- Once all the pasta sheets are rolled out, take each one and cut it into strips approximately 3 cm wide. Then, cut the strips diagonally into pieces roughly 2 cm wide. These pieces are called “maltagliati” (literally “badly cut,” a term used for irregularly shaped pasta).
- Set the cut pasta aside on a floured surface or tray.
-
Prepare the Sauce:
- Heat the extra virgin olive oil in a large pan over low heat. Add the finely chopped shallot and sauté it gently until it becomes translucent and soft.
- Once the shallot has softened, add the diced smoked pancetta to the pan. Allow it to cook on low heat until it crisps up and becomes golden brown.
- Add the fresh spinach to the pan. Stir occasionally, allowing the spinach to wilt and cook down, absorbing the flavors from the shallot and pancetta.
-
Cook the Pasta:
- Bring a large pot of salted water to a boil. Once boiling, add the maltagliati and cook for about 3-4 minutes or until the pasta floats to the surface and is al dente.
- Use a slotted spoon to remove the maltagliati from the boiling water and add them directly to the pan with the spinach and pancetta mixture. Toss the pasta gently to coat it in the flavorful sauce.
-
Finishing Touches:
- Grate the salted ricotta cheese over the pasta, adjusting the quantity to taste. Continue tossing the pasta and sauce together, allowing the cheese to melt and form a creamy, savory coating over the maltagliati.
- Season with salt and freshly ground black pepper to taste.
-
Serve:
- Serve the maltagliati hot, garnished with additional grated ricotta if desired, and enjoy this comforting and flavorful pasta dish!
Tips:
- The key to perfect maltagliati is in the dough’s thickness. Ensure it’s rolled thin enough to have the delicate texture that defines this rustic pasta.
- If you prefer a richer flavor, you can add a drizzle of truffle oil to finish the dish or use pancetta in place of bacon for an extra depth of smokiness.
This delightful and hearty pasta dish with spinach and salted ricotta combines rustic homemade pasta with a creamy, savory sauce. It’s a comforting recipe that’s sure to please any pasta lover at the dinner table.
