Burst cherry tomato sauce for pasta, Summer 2018 edition | Juls' Kitchen 14-10-20 14'03

Home-made maltagliati with spelt flour

5 from 4 votes
Course fresh pasta
Cuisine Italian
Keyword fresh pasta, maltagliati

Prep Time 30 minutes

Cook Time 1 minute
Resting time 30 minutes
Total Time 31 minutes

Servings 4 persone

Ingredients
100 g whole spelt flour
100 g semolina flour
2 eggs
1 tablespoon of extra virgin olive oil
1 teaspoon of sea salt

Instructions
1. Sift the semolina flour with the spelt flour, place it on a wooden board and make a well in the centre.
Break the eggs in the centre of the flour, add a pinch of salt and pour in the extra virgin olive oil. Mix
the flours and the eggs with a fork, then start kneading the dough, until the dough is soft, elastic and it
doesn’t stick to your fingers anymore. You’ll need about 10 minutes. Let it rest for about 30 minutes
at room temperature, wrapped in cling film or covered with a bowl.
2. After the resting time, roll out the dough: you can use a classic rolling-pin or the pasta maker. The
most important thing, either you’re using the rolling-pin or the pasta maker, is to keep rolling and
flipping and rolling and flipping until you get a dough that is paper-thin.
3. Let the pasta sheets dry on a floured wooden board for about 15 minutes, then cut with a sharp knife
or a pizza cutter into lozenges or free forms.
4. You can use your maltagliati immediately or store them in the fridge for a day. They cook in salted
boiling water in less than a minute. Drain and toss in the sauce.
5. You can freeze them, laying them on a floured tray, and collect them once frozen in a bag. When you

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Burst cherry tomato sauce for pasta, Summer 2018 edition | Juls' Kitchen 14-10-20 14'03

cook the frozen maltagliati allow one more minute to cook.

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