Maltagliati Recipe

Cooking Directions

1. 1

   Make the Maltagliati

   In a large mixing bowl, combine flour and eggs until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Roll and Cut the Pasta

   After resting, roll the dough out to about 1/8 inch thickness. Cut into irregular shapes (maltagliati) using a knife or pasta cutter. Dust with flour to prevent sticking and set aside.

3. 3

   Prepare the Mushroom and Greens

   In a large skillet, heat olive oil over medium heat. Add sliced mushrooms, cooking until they are golden brown (about 5-7 minutes). Add dandelion greens and cook until wilted. Season with salt and black pepper.

4. 4

   Brown the Butter

   In another pan, melt butter over medium heat until it turns golden brown and has a nutty aroma. Add fresh sage leaves and cook for an additional minute.

5. 5

   Cook the Maltagliati

   Bring a large pot of salted water to a boil. Cook the maltagliati for 2-3 minutes until they float to the surface. Drain and add to the skillet with mushrooms and greens.

6. 6

   Combine and Serve

   Pour the brown butter and sage mixture over the pasta, tossing gently to combine. Drizzle vin cotto on top and finish with grated Parmigiano Reggiano. Adjust seasoning with salt and pepper as needed.