MALTAGLIATI and BEANS is an Italian pasta soup for the autumn and winter season to warm you up in these humid and gloomy days. A classic and comfort food very popular every where in Italy,
Maltagliati are a type of fresh pasta typical of Emilia Romagna, with an irregular shape (hence the name) similar to rhombuses.
Originally, but still in some places, the Maltagliati were obtained from the remains of fresh egg pasta that was left over after the preparation of the tagliatelle.
They are easy to prepare, just flour and water or eggs, a little thyme or rosemary (not a lot) and manual skills to be able to serve this fresh rustic pasta to your friends and relatives.
Like for pasta and beans, Maltagliati with beans is a typical first course of the peasant tradition, which is why it is considered a poor dish but of great substance and so so tasty in it is simplicity.
Here, my recipe is the old one from generations from Marche region with no eggs but only with plain flour and water as these were the only two ingredients people could effort, to cook them with simple vegetable broth and a local grown beans.
Passed through my family, I remember Nonna and Mamma preparing this soup so creamy and so delicious.
You can prepare maltagliati with a rough pastry lasagna and cut into small pieces to obtaining this type of pasta or here follow my recipe!
For 2 people:
MALTAGLIATI INGREDIENTS:
70g 00 flour
30g semolina flour
45/50ml warm water
pinch of salt
Maltagliati
Mix the flours with the warm water a bowl. Add the pinch of salt. Work the dough vigorously on the work surface until it is elastic and not sticky. Adjust the dough if you need by adding a bit more of water or flour, use your judgment. Let it rest covered with a sheet of cling film for 30min. Roll it out with a rolling pin until the sheet of dough around 1/2mm thin, then cut it in a zigzag pattern to obtain irregular diamonds/rhombuses like in my images. Flour and keep them on a side, we are going to prepare the broth and beans.
BEANS SOUP INGREDIENTS260g Cannellini o borlotti beans precooked in a can or if dry precooked them first
half stick of celery
1 small carrot
1 small red onion
1 spring of rosemery
1 clove of garlic
dry chilli
2 organic peeled and chopped tomatoes
extra virgin olive oil
parmesan to taste
Salt and pepper to taste
The pasta and beans Drain the beans and rinse them.
Chop the vegetables then brown them in a saucepan with a drizzle of oil and dry chilli.
Add around 600ml of water to the vegetables, the tomatoes, half spring of rosemary and the beans.
Simmer over medium/low heat for about 10 min with the lit by living a small gap for the steam.
Add the Matagliati, season with salt and pepper. When their are cooked, remove from the heat and if you want you can flavour the soup by adding grated Parmesan cheese like the Italian tradition want and mix.
When you serve the Maltagliati on a plate, sprinkle with oil, decorate with the other half of spring of rosemary and extra black pepper and grated Parmesan cheese to your taste.
Enjoy this earthy delicious and creamy warm soup!!
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