Maltagliati translates literally as ‘badly cut’, which makes this the easiest pasta shape to make by hand - perfect for beginners and children! The tomato sauce is also simplicity itself. The recipe is from Tuscany.
Tip the flour on to a work-surface and plunge your fist into the centre. Break the eggs into the hole and add a pinch of salt. Knead together and continue to make the pasta dough in the usual way. Leave it to rest while you prepare the sauce.
Fry the carrot, onion, celery and herbs in the oil or fat for about 6 minutes or until the onion is translucent and soft. Stir in the tomatoes thoroughly, season with salt and pepper and cover. Simmer for about 30 minutes.
Roll out the pasta dough and divide it into
Pour over the tomato sauce, toss together thoroughly and arrange in a warmed dish. Serve immediately, with plenty of grated Parmesan handed separately.
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