Rough-cut Pasta with Tomato Sauce

Name: Rough-cut Pasta with Tomato Sauce (Maltagliati con Salsa al Pomodoro)
Yield: Serves 6
Cuisine: Italy
Ingredients: pinch salt; 6 large eggs; 1 X 14 oz (400 g) can tomatoes, drained and pureéd; salt and pepper; 1 carrot, finely chopped; 1 onion, finely chopped; 1 stick celery, finely chopped; 2 tablespoons chopped mixed fresh herbs or 2 tablespoons parsley or ½ teaspoon dried mixed herbs; grated Parmesan cheese to serve; or 1 lb (450 g) ready-made fresh pasta; 3 tablespoons cooking oil or margarine or butter or olive oil or lard; 1¼ lb (500 g) plain white flour

Maltagliati con Salsa al Pomodoro

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

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.

Ingredients

For the past

1¼ lb (500 g) plain white flour
6 large eggs

Europe
Italy
Pasta
Tuscany
Mediterranean
Vegetarian

Method

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