Prep 30 min plus 15 min to rest the dough
Cook 5 min
Serves 4
For the pasta
200g 00 pasta flour
2 eggs, beaten
For the pangrattato
Knob of butter
1 clove of garlic, peeled and sliced
100g semi-stale white bread, blitzed into crumbs
Handful thyme leaves, chopped
1 lemon, zested
For the pesto
3 tbsp Belazu Sicilian-Inspired Pesto
2 tbsp Belazu Early Harvest Extra Virgin Olive Oil
Parmesan, to serve
Put the pasta flour into a large bowl and make a hole in the centre. Gradually drizzle in the eggs, mixing with a fork to form a firm ball of pasta dough.
Tip on to a floured surface and knead to form a smooth ball. Cover with a clean, damp tea towel and leave to rest for 15 minutes.
To make the pangrattato, melt the butter on a medium heat, add the garlic and cook until golden, then add the breadcrumbs, stirring until they are golden brown (around two minutes). Remove from the heat and add the chopped thyme and lemon zest.
When you are ready, roll out the pasta on a lightly floured surface to a thickness of a couple of millimetres (or use a pasta machine if you have one), then cut into irregular pieces. Maltagliati started life as a way to use up leftover dough after making other types of pasta – hence the uneven shapes.
Before you cook the pasta, gently set the pesto and olive oil to warm in a saucepan that’s large enough to hold the pasta after it’s cooked.
Now for the pasta itself. Bring a saucepan of salted water to the boil, add the pasta and cook for two minutes – it’s so fresh it will not take long.
Drain the pasta and tip into the pesto, stirring gently so everything is well coated. Serve in individual dishes with the pangrattato and parmesan sprinkled on top.
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