homemade fresh pasta maltagli

Homemade pasta Fresh Maltagliati with organic durum wheat semolina

Recipes / Accompaniments
  • Preparation : 40 min

  • Cooking : 3-4 min

  • Yield : 2


The recipe

  • In a large bowl, mix together the semolina flour and salt, then make a well in the middle. Add the warm water to the well, and use a fork to slowly incorporate flour into the pool of water, working inside out.

  • Once you have incorporated most of the flour and have a scraggly dough, use your hands to knead the dough inside the bowl until it becomes uniform and smooth, and no dry flour is left.

  • Cover the bowl and let the dough rest for 30 minutes.

  • Flour a clean working surface with semolina flour. Take a quarter of the dough and roll into a thin round, about 1/8 inch thick, or the thickness of a round toothpick. Then use a pastry wheel cutter or knife to cut into long strips, and then into rhombus (diamond) shapes. ALTERNATIVELY: Do not roll out the dough and make other shapes instead.

  • Toss the pasta pieces in a bit of flour to prevent sticking, put on a plate, and cover with a tea towel to prevent the pieces from drying out as you roll more pasta. Repeat the previous step until you have shaped all of your dough.

  • Boil à large pot of water with a heavy hand of salt. When the water is bubbling, add pasta and cook 3-4 minutes or until al dente. Drain and rinse with cold water. Add to a soup with beans for pasta e fagioli, or toss with salted butter and herbs for a simple side.

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