THE maltagliati with sausage I’m a first course rich in taste. To bring to the table for Sunday lunch or for a special occasion: the fresh egg pasta with this sturdy e tasty seasoning it is a real delicacy!
Ingrediants
- 400 g of flour
- 4 eggs
- salt
- 500 g of pork sausage
For fresh pasta
For the sauce
- 400 g of tomato pulp
- Parmesan cheese or grated pecorino
- extra virgin olive oil
- half a glass of white wine
- salt
- pepper
THE maltagliati with sausage they are perfect when you want to bring a first course substantial and rich in taste: egg pasta topped with a full-bodied sauce made with pork sausage and tomato pulp. A medium difficulty recipe, because the pasta is homemade, but you can also opt for ready-made maltagliati, if you don’t have the time or you are not practical. Even if our advice, following the steps, is to try your hand, it will be a real satisfaction!
Maltagliati are a format commonly used in many regions of Italy, often the protagonist of moist recipes such as pasta and beans or the pasta and chickpeas. Here we enhance them with a rustic dressing, which recalls the tradition of dishes perfect for Sunday lunch or for a special occasion to share with friends, a bit like maltagliati maltciati with lentil ragout.
With the sausage sauce you can also make other very good and very easy recipes: for example the weed with sausage, a typical first course of the Emilian cuisine.
OTHER TASTY RECIPES: Farfalle with sausage, Fettuccine with balsamic vinegar sausage, Sardinian gnocchi with tomato and sausage
How to prepare: Maltagliati with sausage
METHOD
- Execution
- average
- Preparation time
- 60 min
- Cooking time
-
20 min
- Rest time
-
30 min
- Portions
-
4 – 6
How to prepare: Maltagliati with sausage
To make the maltagliati with sausage, start with egg pasta. Collect the flour in a bowl, form the fountain in the center and shell the four eggs. Start mixing with a fork then proceed by hand until you get a compact dough. This operation usually takes place on a pastry board but we show you a more practical but still effective way. If the dough is too dry during processing, add a teaspoon of warm water at a time until it reaches the right consistency. The same operation can be performed with a planetary mixer. Shape the dough into a ball, wrap it in cling film and let it rest for half an hour in the refrigerator.
Take the dough from the refrigerator, cut a portion and roll it thinly with a rolling pin or with a special dough sheeter machine. Roll the pastry into a cylinder and with a knife cut into triangles. Open them with your hands, so as to obtain many small diamonds. Let it dry.
In the meantime, dedicate yourself to the sauce. Remove the sausage from its casing, cut it into chunks and brown it without adding fat in a large pan. Then add half a glass of white wine and let it evaporate.
Flake the sausage with a wooden fork and add the tomato pulp. Meanwhile, cook the maltagliati in a pot with boiling salted water for about 3 minutes and add them gradually to the sauce. Mix well.
The sausage maltagliati are ready to be served with an optional sprinkling of Parmesan or pecorino.
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