Ingredients: Per 4 servings
- 7 oz maltagliati - hand-made pasta
- 10 oz beans, dried
- ½ onion
- 1 clove of garlic
- 2 tablespoons butter
- 2 tablespoons tomato paste
- water, or broth to taste
- ½ cup grated Parmigiano Reggiano cheese
- salt and pepper
Soak the dried beans in cold water for 12 hours, then boil them in unsalted water.
In a large pan, sauté sliced onion and chopped garlic in the butter. After a few minutes, add the cooked beans with their cooking water.
Add 2 tablespoons of tomato paste and stir until dissolved.
Add, if necessary, more hot water (or stock).
Taste the soup, adjust salt and pepper, and continue cooking over low heat.
After about half an hour, bring the soup to a boil and cook the maltagliati for a few minutes.
Serve hot bean soup, with plenty of grated Parmigiano Reggiano.
Finish with a little extra virgin olive oil and freshly ground black pepper.
You should be able to find packaged fresh egg pasta fairly easily, however, the noodles can also be made from scratch. Here is how to do it. (http://www.academiabarilla.it/ricette/primi-piatti-2/pasta-fresca.aspx)
- 10 oz Italian "00" flour or all-purpose flour
- 3 eggs
Pour out the flour onto a flat work surface and shape it into a well. Add the eggs and knead into a smooth dough. Let stand for 20 minutes.
With a rolling pin or pasta machine, roll out the dough into very thin sheets. Lightly flour and fold the sheets over onto itself several times. Using a knife, cut the pasta into ½ inch wide strips. Lay it out on a lightly floured tray and leave to dry for 10 minutes.
Then cut it with a knife or tear it apart with your hands in order to obtain small pieces of dough about an inch long.
Maltagliati is type of pasta traditionally paired with Italian bean soup.
The name of the pasta (literally "poorly cut") is due to the fact that traditionally it was cut from the left over pieces of dough used to make tagliatelle.
These pieces of excess dough, usually the edges, were cut in irregular and uneven: for this reason, classic, home-cooked maltagliati differ in shape, size and thickness.
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