Recipe | Delicious | Traditional Grandma’s Maltagliati al Sugo Rustico
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Old-Style Maltagliati with Rustic Tomato Sauce
Ingredients
For the maltagliati
Fresh egg pasta dough, rolled thin
Flour for dusting
For the rustic sugo
3 tbsp extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, lightly crushed
1 can (400 g) whole peeled tomatoes, crushed by hand
Salt and freshly ground black pepper
A pinch of chili flakes (optional)
Fresh basil leaves
For serving
Freshly grated Parmigiano Reggiano
💬COMMENT if rustic Italian pasta made from scraps still feels magical
👍LIKE to honor authentic old-world Italian cooking
📤SHARE this Maltagliati al Sugo Rustico with someone who loves simple, honest food
Preparation
Cut the rolled pasta sheets into irregular shapes. Uneven edges are the point. Set aside lightly floured.
Heat the olive oil in a wide pan over low heat. Add onion and garlic, cooking slowly until soft and fragrant.
Add the crushed tomatoes, season with salt, pepper, and chili flakes. Let the sauce simmer gently until thick and rustic.
Bring a large pot of well-salted water to a boil and cook the maltagliati until tender.
Transfer the pasta directly into the sauce, adding a splash of pasta water if needed.
Tear basil leaves by hand and stir them in at the end.
Serve hot with plenty of Parmigiano.
Old farmhouse rule: nothing is wasted, everything has flavor.
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