Maltagliati with sausage
Preparation Time: 1h
Cooking Time: 20 min.
Resting Time: 30 min.
Portions: 4 - 6.
Maltagliati with sausage are a first course full of taste. To bring to the table for Sunday lunch or for a special occasion: fresh egg pasta with this robust and tasty sauce is a real delicacy!
For fresh pasta
400 g of flour
For the sauce
500 g of pork sausage
400 g of tomato pulp
Parmesan cheese or grated pecorino
extra virgin olive oil
half a glass of white wine
Sausage maltagliati are perfect when you want to bring to the table a hearty and full of flavor first course: egg pasta topped with a full-bodied sauce made with pork sausage and tomato pulp. A recipe of medium difficulty, because the pasta is homemade, but you can also opt for ready-made maltagliati, if you don't have the time or are not practical. Even if our advice, following the steps, is to try your hand, it will be a real satisfaction!
Maltagliati is a format commonly used in many regions of Italy, often the protagonist of moist recipes such as pasta and beans or pasta and chickpeas. Here we enhance them with a rustic dressing, which recalls the tradition of dishes perfect for Sunday lunch or for a special occasion to share with friends, a bit like maltagliati maltciati with lentil ragout.
To make the maltagliati with sausage, start with egg pasta. Collect the flour in a bowl, form the fountain in the center and shell the four eggs. Start mixing with a fork then proceed by hand until you get a compact dough. This operation usually takes place on a pastry board but we show you a more practical but still effective way. If the dough is too dry during processing, add a teaspoon of warm water at a time until it reaches the right consistency. The same operation can be performed with a planetary mixer. Form the dough into a ball, wrap it in cling film and let it rest for half an hour in the refrigerator.
Take the dough from the refrigerator, cut a portion and roll it thinly with a rolling pin or with the special dough sheeter machine. Roll the dough into a cylinder and with a knife cut into triangles. Open them with your hands, so as to obtain many small diamonds. Let it dry.
In the meantime, dedicate yourself to the sauce. Remove the sausage from its casing, cut it into chunks and brown it without adding fat in a large pan. Then add half a glass of white wine and let it evaporate.