Maltagliati with Mushrooms

Maltagliati with Mushrooms

One thing I’ve been doing in my time off of work has been experimenting with homemade pasta. I’ve been using Marco Canora’s recipe for the dough, and have wound up with a lot of pasta scraps while trying to form tortelli.

So, what do you do with pasta dough scraps? Call it maltagliati and turn it into a new dish! Maltagliati literally means “badly cut”…luckily the Italian name sounds more gourmet. Matt and I still can’t stop calling them “pasta scraps,” though.

Each time we made pasta, we laid the extra rolled out dough on sheet pans and dusted them with semolina flour to keep from sticking. Once they seemed dry enough, we stored them in containers in the refrigerator.

I chose a very simple preparation of our maltagliati, using the basic technique from a Rachael Ray recipe with the ingredients I had on hand. This recipe could also be used for any kind of fresh pasta, but I have to say – the maltagliati was fun to eat!

Maltagliati with Mushrooms

Adapted from Rachael Ray recipe

Maltagliati with Mushrooms

Ingredients (2-4)

  • 2 Tbsp. butter
  • 10 oz. cremini mushrooms, sliced
  • Pinch of chili flakes
  • Salt and pepper
  • 8 oz maltagliati, or other fresh pasta
  • 1/3 cup freshly grated Parmesan
  • Handful of fresh parsley, chopped

Instructions

Melt the butter in a large skillet over medium-high heat.

Cooked Mushrooms

Add the mushrooms and chili flakes, and cook until the mushrooms are browned. Season with salt and pepper.

Meanwhile, cook the maltagliati until al dente. Add the cooked maltagliati to the mushrooms along with about a half cup of the pasta water. Add the cheese and cook for a minute or so until a light sauce forms.

Maltagliati with Mushrooms

Toss in the fresh parsley.

Maltagliati with Mushrooms

Something I often do when I’m cooking a vegetarian pasta dish is cook a chicken sausage for myself on the side, as you can probably see. However, the pasta was the real star of my dinner plate!

Have you ever had maltagliati?

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