📝 About This Recipe
Born from the noble tradition of 'cucina povera,' Maltagliati ai Fagioli is a soul-warming masterpiece that transforms humble pantry staples into a luxurious, silk-textured feast. The name 'Maltagliati' translates to 'badly cut,' referring to the irregular, charming shapes of fresh egg pasta scraps that dance in a rich, aromatic bean broth infused with rosemary and pancetta. This dish is a celebration of texture and depth, offering a creamy, velvety consistency that is the ultimate Italian comfort in a bowl.
🥗 Ingredients
Fresh Maltagliati Pasta
- 300 grams 00 Flour (sifted)
- 3 Large Eggs (room temperature)
- 2 tablespoons Semolina Flour (for dusting)
The Bean Base
- 400 grams Borlotti Beans (dried beans soaked overnight, or 2 cans of high-quality cooked beans)
- 80 grams Pancetta (finely diced)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 Red Onion (finely minced)
- 1 small Carrot (finely minced)
- 1 Celery Stalk (finely minced)
- 2 Garlic Cloves (peeled and smashed)
- 1 sprig Fresh Rosemary (leaves finely chopped)
- 1 tablespoon Tomato Paste
- 1 liter Vegetable Broth (hot)
- Salt and Black Pepper (to taste)
For Finishing
- 1/2 cup Parmigiano Reggiano (freshly grated)
- 1 pinch Red Chili Flakes (optional)
👨🍳 Instructions
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1
On a clean wooden work surface, pile the 00 flour and create a deep 'well' in the center. Crack the eggs into the well and lightly beat them with a fork, gradually incorporating flour from the inner walls.
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2
Knead the dough by hand for about 10 minutes until it is smooth, elastic, and springy. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
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3
While the dough rests, heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced pancetta and cook until the fat renders and it becomes slightly crispy.
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4
Add the onion, carrot, and celery (the 'soffritto') to the pot. Sauté for 8-10 minutes until soft and translucent. Stir in the garlic and rosemary, cooking for another minute until fragrant.
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5
Incorporate the tomato paste, stirring it into the vegetables for 2 minutes to caramelize and deepen the color. Add the beans (if using dried, they should be pre-cooked until tender) and stir to coat.
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6
Pour in the hot vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes. Take one ladle of the beans and liquid, blend it until smooth, and stir it back into the pot for a creamier texture.
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7
Roll out the rested pasta dough using a rolling pin or machine until it is about 1-2mm thick. Don't worry about perfect edges; that's the beauty of this dish.
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8
Dust the pasta sheets with semolina, fold them loosely, and cut them into irregular triangles, diamonds, or trapezoids roughly 2-3 inches in size. These are your 'Maltagliati'.
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9
Taste the bean broth and season generously with salt and black pepper. The broth should be liquid enough to cook the pasta; add a splash more broth or water if it looks too thick.
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10
Drop the fresh maltagliati directly into the simmering bean pot. Stir gently to prevent sticking and cook for 3-5 minutes. The starch from the pasta will further thicken the sauce.
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11
Once the pasta is 'al dente', remove the pot from the heat. Stir in a final drizzle of olive oil and half of the Parmigiano Reggiano.
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12
Let the dish rest for 2 minutes before serving; this allows the flavors to marry and the consistency to become perfectly velvety. Serve in warm bowls with extra cheese and a crack of black pepper.
💡 Chef's Tips
For the best texture, use dried Borlotti beans soaked overnight and simmered with a bay leaf until tender before starting the recipe. If the sauce becomes too thick while cooking the pasta, always keep a kettle of hot water or broth nearby to loosen it. Don't over-knead the dough after it becomes smooth, but do not skip the 30-minute rest or the pasta will be difficult to roll out. For a vegetarian version, simply omit the pancetta and add a teaspoon of smoked paprika for depth. Embrace the 'badly cut' nature of the pasta; the variation in size and shape adds a wonderful rustic mouthfeel.
🍽️ Serving Suggestions
Pair this hearty dish with a bold Tuscan red wine like a Chianti Classico or a Sangiovese. Serve with thick slices of toasted sourdough rubbed with a raw garlic clove. A side of bitter greens, like sautéed rapini or a radicchio salad, cuts through the richness of the beans. Finish each bowl with a generous swirl of fruity, peppery cold-pressed extra virgin olive oil. For an extra touch of luxury, top with crispy fried sage leaves or a dollop of basil pesto.