Maltagliati with a farmer's sauce
Ingredients and method
For the pasta:
1kg white flour
1 tablespoon of olive oil from Garda
Water as needed
Pinch of salt
Place the flour on a table in a mound and make a well in the centre. Crack the eggs into the centre well with the oil, a splash of water and salt. Mix the eggs together with a fork without disturbing the flour. Using a fork, gently incorporate the flour into the egg mixture a little at a time.
Once you have incorporated all of the flour together with the egg using a fork, use your fingertips to blend the mixture together to form a ball of pasta dough. Knead the pasta dough as you would bread dough until smooth and elastic. Cover with cling film and leave it to rest in the fridge for 20 minutes. A pasta machine is great for rolling and cutting the dough. If you don't have a pasta machine, a rolling pin will work just fine. Continue passing the dough through the machine until it's about 20mm thick, then cut out the pasta shapes.
Maltagliato looks like a small maccheroni broken in two pieces. The name "torchio" comes from the final copper piece which shapes the pasta.
For the farmer's sauce:
It is a white sauce without tomatoes or flour, with the following ingredients, used in the order given below:
All quantities are at the discretion of the chef, add salt and pepper to taste.
Once the pasta is cooked, add it to the sauce and toss it in the pan. Add Trentingrana if desired.
TRENTODOC Ferrari Maximum Brut
100% Chardonnay. It stays at least 36 months, on selected yeasts from Ferrari's own cultures.
A deep straw yellow colour, a gentle, yet positive and persistent bouquet, with a note of ripe fruit accompanied by hints of crusty bread, hazelnuts and variegated floral aromas. Dry, elegant and well-balanced. It displays a notable personality, with the intense fruity notes that are typical of Chardonnay accompanied by appealing nuances of vanilla and yeast that linger for a long time
on the palate.
Recipe created by Agritur Rincher - Roncegno Terme