Maltagliati with Cuttlefish Ragù

Maltagliati with cuttlefish ragù is a delicious dish that blends the tradition of homemade pasta with the unique flavors of the sea. Here’s how you can prepare this delight:

Ingredients

• 300 g of durum wheat flour
• 3 eggs
• 500 g of fresh cuttlefish
• 1 clove of garlic
• Parsley to taste
• 400 g of peeled tomatoes
• 1 glass of white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Begin by preparing the pasta: place the flour in a well on a pastry board, add the eggs to the center, and a pinch of salt. Knead until you get a smooth and homogeneous mixture, then let the dough rest covered with a cloth for about 30 minutes.
2. Next, roll out the dough into a sheet not too thin and cut it into irregular pieces to form the maltagliati. Let them dry slightly on a floured canvas.
3. Clean the cuttlefish by removing the insides, skin, and beak. Cut the cuttlefish into strips or cubes.
4. Heat the oil in a pan and lightly fry the whole garlic clove, which you will then remove. Add the cuttlefish and let them brown until they turn golden.
5. Deglaze with the white wine and let it evaporate. Then, add the crushed peeled tomatoes and cook on low heat for about 30 minutes. Season with salt and pepper to taste.
6. While the ragù is cooking, bring a pot of salted water to a boil and cook the maltagliati for a few minutes, they should remain al dente.
7. Drain the pasta and transfer it to the cuttlefish ragù, adding a bit of cooking water if necessary to mix well.
8. Before serving, sprinkle with chopped fresh parsley and, if you like, a raw drizzle of extra virgin olive oil.

Curiosity

Maltagliati is a type of pasta typical of the Emilia-Romagna region. The name comes from the “badly cut,” irregular shape that was once obtained by hand-cutting leftover pasta from the preparation of tortellini. Nowadays, they are appreciated as an accompaniment for thick and hearty sauces, like this cuttlefish ragù that embraces tradition with a touch of the sea.

Enjoy your meal!