Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, maltagliati pesto pasta. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Maltagliati Pesto Pasta is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Maltagliati Pesto Pasta is something which I’ve loved my entire life.

Today's post is one of odds and ends, literally. Sure, there are two "recipes" to be shared but neither is deserving of its own post, both being incredibly easy to prepare. One, in fact, is traditionally nothing more than scraps, giving more proof to the adage that nothing. I found a pasta style called Maltagliati.

To begin with this particular recipe, we have to prepare a few ingredients. You can have maltagliati pesto pasta using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Maltagliati Pesto Pasta:

1. Make ready Maltagliati(Can use storebrought dough but would recommend mine)
2. Take 3 eggs
3. Take 300 g flour
4. Make ready 2 tbsp olive oil
5. Prepare Basil Pesto (Can use store brought but would recommend mine)
6. Take 1/3 cup pine nuts
7. Take 2 cups fresh basil stems removed lightly packed
8. Prepare 1/2 cup freshly grated parmesan cheese
9. Take 1/2 cup olive oil
10. Make ready 3 garlic cloves
11. Get Salt

Locally it may also have different names. For example, in the Valtellina, they make tiny maltagliati from leftover pizzoccheri dough and call it 'pizzoccherini'. In Liguria, maltagliati is also called 'martaliai' and they. Pasta Maltagliati will be present together with Fabianelli e Pasta Toscana, the other two brands of Pastificio Fabianelli.

Instructions to make Maltagliati Pesto Pasta:

1. Making the pasta - - Crack the eggs into a small bowl and add the 2 tbsp of olive oil - - Make a 'well' shape with the flour and add the egg mixture - - Once fully whisked start bringing in the flour from around the edge until all the flour is combined with the egg - - Start kneading the pasta until it bounces back when you poke it - - Cover the pasta with plastic wrap and rest in the fridge for half an hour
2. Shaping the pasta - - Once the pasta has rested cut into 4 even pieces - - Flour a chopping board and place one of the pieces on it - - Use a rolling pin to flatten out the piece until it's less than 1mm thick (0.6mm - 0.8mm) repeat until all pieces are flattened - - Flour the chopping board and place one of the pieces on it - - Cut the pasta into random shapes no less than 2cm no larger than 5cm, repeat until all the pasta is cut - - Place the shapes on a plate, cover with plastic wrap and rest in the fridge
3. Making the pesto - - In a fry pan toast the pine nuts until fragrant, place the pine nuts in a small bowl - - In a small fry pan add the 1/2 cup of oil and the garlic - - Toast the garlic until golden brown and place on a plate, keep the oil in the pan - - In a food processor place the basil and pine nuts and blitz for 5 seconds - - Add the parmesan and garlic and blitz for a further 5 seconds - - Slowly add the garlic oil until all the oil is mixed - - Season genourosly with salt and blitz for 5 seconds
4. Cooking the pasta - - In a large saucepan on high heat pour the water in until half full - - Once the water is rapidly boiling add the pasta for 2 - 3 minutes - - Drain the water
5. Final assembly - - In a large frying pan add the pesto and the pasta - - Toss and mix well - - Add parmesan and serve

In Liguria, maltagliati is also called 'martaliai' and they. Pasta Maltagliati will be present together with Fabianelli e Pasta Toscana, the other two brands of Pastificio Fabianelli. Maltagliati with clams and wild asparagus. by Grazia Soncini. This is a take on one of the classic dishes of Italy, replacing green beans with runner beans. It is elegant and perfect in every way.

So that’s going to wrap this up with this exceptional food maltagliati pesto pasta recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!