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Maltagliati with sausage

Difficulty: average

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!


Ingredients

For fresh pasta

  • 400 g of flour

  • 4 eggs

  • salt

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

  • salt

  • pepper


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.


Preparation


Phase 1


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.


Phase 2


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.


Phase 3


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.


Phase 4