Pasta e Fagioli with Homemade Maltagliati

Cooking Class

Pasta e Fagioli with Homemade Maltagliati is purely an Italian comfort food.

Learn how to make homemade pasta, maltagliati, and combine that with a hearty healthy soup full of texture and flavor.

Maltagliati, literally means “badly cut”. We are going to make the pasta dough by hand (I like to use spelt flour but all-purpose works as well), let it rest, then roll out pieces of dough with a rolling pin, and finally, using a wheel pastry cutter, we will cut the sheet of dough first into long strips, then cut across each strip into uneven squares or small rectangles. 

While the pasta dough is resting we are going to start a classic, delicious pasta e fagioli that will comfort and warm the hearts. Finally, we will cook the maltagliati in the pasta e fagioli. 

Ingredients

For pasta e fagioli

1 can Romano beans or cannellini beans

1 celery stalk, chopped

1 small shallot or onion, chopped

1 small potato, chopped

1 medium carrot, chopped

1 medium ripe tomato (or a few cherry tomatoes), chopped

1 clove garlic

1 sprig rosemary

3 Tbsp e.v.o. oil

8 cups of water or vegetable broth

salt and pepper to taste

For the homemade maltagliati pasta

100 g light spelt flour (or all-purpose flour)

100 g semolina flour

2 eggs

1 Tbsp e.v.o. oil

a few drops of water, if necessary