Rough-cut Pasta with Tomato Sauce

Maltagliati con Salsa al Pomodoro

Preparation info
  • Serves


    • Difficulty


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.


For the past

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


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