Dec

Maltagliati in the Neapolitan Style

Maltagliati in the Neapolitan Style or Maltagliati alla Napoletana is a rustic and flavorful pasta dish that originates from the vibrant city of Naples in southern Italy. The name “Maltagliati” translates to “badly cut” in Italian, referring to the irregularly shaped pasta pieces that are a hallmark of this dish. This pasta variety is often handmade, showcasing the resourcefulness of Neapolitan cuisine in using simple ingredients to create delicious and satisfying meals. Maltagliati alla Napoletana typically features a hearty tomato-based sauce, enriched with the flavors of garlic, olive oil, and fresh basil, capturing the essence of Naples’ culinary heritage.

Difficulty

Moderate

Wine Pairings

Not Available

Servings For :

4 People

Timing

Approximately 2 hours of preparation and cooking (including pasta making)

Cost

Inexpensive

Italy Region

Campania

Calories

Not Available

Ingredients

For the Maltagliati Pasta:

2 cups of all-purpose flour
3 large eggs
A pinch of salt

For the Napoletana Sauce:

1 can (400g) of crushed tomatoes
3 cloves of garlic, minced
1/4 cup of extra virgin olive oil
Fresh basil, chopped
Salt and black pepper to taste
Grated Parmigiano-Reggiano cheese for serving

Preparation

For the Maltagliati Pasta:

On a clean surface, create a mound with the all-purpose flour. Make a well in the center.
Crack the eggs into the well and add a pinch of salt.
Using a fork, gradually incorporate the flour into the eggs until a dough forms.
Knead the dough for about 10 minutes until it becomes smooth and elastic.
Cover the dough with a kitchen towel and let it rest for 30 minutes.
Roll out the dough into a thin sheet and cut irregular shapes to form the Maltagliati pasta.
Bring a large pot of salted water to a boil. Cook the Maltagliati pasta for a few minutes until al dente. Reserve a cup of pasta cooking water before draining.

For the Napoletana Sauce:

In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant.
Pour in the crushed tomatoes, stirring to combine with the garlic and olive oil.
Simmer the sauce for about 15-20 minutes, allowing it to thicken. Season with salt and black pepper to taste.
Add the cooked Maltagliati pasta to the skillet, tossing gently to coat the pasta with the Napoletana sauce.
Stir in the chopped fresh basil.
If needed, add a ladle of the reserved pasta cooking water to achieve the desired consistency.
Serve Maltagliati alla Napoletana hot, garnished with grated Parmigiano-Reggiano cheese.
Enjoy this handmade pasta dish that captures the rustic and flavorful spirit of Naples, where the irregular shapes of Maltagliati are embraced as a symbol of culinary creativity.