Maltagliati (Italian: "badly cut") with Senatore Capelli flour
The original recipe by chef Giuseppe Schimmenti from the ADLER Spa Resort SICILIA
Equipment
- kneading machine optional
Ingredients
- 200 g Stone-ground durum wheat flour preferably Senatore Cappelli
- 120 g cylinder-ground durum wheat flour preferably Senatore Cappelli
- 2 Eggs
- Salt
Instructions
- Place all the ingredients in a kneading machine and knead for 5 minutes to form a dough. (Alternatively, you can knead the dough by hand or in the same way you normally prepare pasta dough).
- Leave the dough to rest for about 1 hour
- Roll out the dough to a thickness of approx. 2 mm and cut into irregular squares.
- Cook the Maltagliati in plenty of salted water. As soon as they float to the surface, skim them off with a slotted spoon.
- Then toss the finished pasta in a pan with your favorite sauce.