Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, maltagliati pesto pasta. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Browse The Menu & Order Your Favourites with Menulog. Food Delivered Straight To Your Door. Order Online with Menulog. eBay Is Here For You with Money Back Guarantee and Easy Return. I found a pasta style called Maltagliati.

Maltagliati Pesto Pasta is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Maltagliati Pesto Pasta is something which I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Maltagliati Pesto Pasta:

1. Take Maltagliati(Can use storebrought dough but would recommend mine)
2. Take 3 eggs
3. Take 300 g flour
4. Take 2 tbsp olive oil
5. Take Basil Pesto (Can use store brought but would recommend mine)
6. Get 1/3 cup pine nuts
7. Make ready 2 cups fresh basil stems removed lightly packed
8. Get 1/2 cup freshly grated parmesan cheese
9. Get 1/2 cup olive oil
10. Take 3 garlic cloves
11. Make ready 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. Sonia Peronaci presenta i maltagliati con il pesto, pomodorini confit e burrata, a cui ha aggiunto il broccoli per ottenere un piatto dall'effetto totalmente. Egg pasta and pesto together is a piece of cooking genius really, and just about the only successful tweak you can make is to add a few green beans and some very thinly sliced potato - like they often do in Genoa. If you haven't had it before, try it - you'll like it, and it's really quick and easy.

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