Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta dough
To shape
Sauce
Pasta
How it's done
Pasta dough
Mix the flour and salt in a bowl. Add the eggs and oil, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
To shape
On a well-floured surface, roll out the dough in batches to approx. 2 mm thick. Keep separating the dough from the work surface. Cut the dough lengthwise into strips approx. 3 cm wide, then cut crosswise into pieces approx. 4 cm wide using a pastry wheel. The pieces don't need to be identical.
Sauce
Heat the oil in a frying pan, sauté the garlic and chilli pepper. Add the olives, anchovy fillets and capers, cook briefly. Add the cherry tomatoes, season, simmer for approx. 20 mins., gently crush the tomatoes with a fork.
Pasta
Cook the maltagliati in boiling salted water for approx. 1 min., drain, mix into the sauce. Garnish with parsley just before serving.
| Note: | Maltagliati translates as "poorly cut" and was not originally a type of pasta in its own right. It was made from the scraps of dough left behind after cutting tagliatelle and other similar types of dough. |
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