Rough-cut Pasta with Tomato Sauce

Maltagliati con Salsa al Pomodoro

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

  • lb (500 g) plain white flour
  • 6 large eggs
  • pinch salt
  • or 1 lb (450 g) ready-made fresh pasta

For the sauce

  • 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
  • 3 tablespoons cooking oil or margarine or butter or olive oil or lard
  • 1 X 14 oz (400 g) can tomatoes, drained and pureéd
  • salt and pepper
  • grated Parmesan cheese to serve

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 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 3 sheets. Fold each sheet into 3 and cut across to the centre, on a slant from left to right, then do it again in the other direction from right to left. Cut straight across to create a straight edge. Repeat, until you have cut all your dough into irregular, vaguely triangular shapes. Scatter them, opened out, on a floured work-surface and leave them to dry out a little for about 10–20 minutes. Bring a large pan of salted water to the boil, toss in the pasta and cook for 2–3 minutes, drain and return to the pan.

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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