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Maltagliati Pasta with mushroom tomato sauce


2 Servings

Maltagliati Pasta with mushroom tomato sauce


For this dish we make 2 preparations:
1 - Preparation of pasta dough
2 - Dressing sauce preparation


For the dough

  • Flour 100g

  • Whole egg 1

For the filling

  • 1 garlic clove

  • 1/2 glass of white wine

  • Champignon mushrooms 200g

  • Tomato purée 150g

  • Oil tbsp

  • Thyme to taste

  • Port 1/2 glass 

  • Bay leaf 1

  • Salt pape to taste

Preparation of pasta dough :

Place the flour in a well and crack an egg inside. Start to gently mix the egg with a fork, taking care not to touch the bottom with the fork itself. Carefully mix the egg and flour always with the same rotating movement. When the dough has taken shape, start kneading with the palm of your hand. The dough will need a lot of energy as it will be hard to work. When you have obtained a smooth and uniform dough, wrap it in plastic wrap and let it rest for at least 10 minutes in the fridge. At this point the pasta is ready to be worked. On a wooden surface, roll out the dough with a rolling pin and have fun reproducing the desired pasta shape. Cook in boiling salted water for about 3 or 4 minutes.

Dressing sauce preparation:

In a pan, sauté the oil with a poached clove of garlic. When the garlic is cooked, remove it and add all the mushrooms and let it brown. When the mushrooms are browned reaching their characteristic brown colour, add the white wine, thyme and bay leaf and let it evaporate. When the white wine has evaporated, add the port wine and let it reduce. When it is reduced to our liking, remove the bay leaf and add the tomato puree. Let everything cook and add salt and pepper to your liking. Cook the maltagliati in a pot of boiling salted water. When cooked, drain the cooking water and toss in the pan with the prepared sauce.


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