Maltagliati with Cuttlefish Ragù

Maltagliati with cuttlefish ragù are an exquisite dish that blends the tradition of homemade pasta with the unique flavor of the sea. Here’s how you can prepare this delight:

Ingredients

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

Preparation

1. Start by preparing the pasta: arrange the flour in a mound on a work surface, add the eggs in the center and a pinch of salt. Knead until you obtain a smooth and homogeneous dough, then let the dough rest covered with a cloth for about 30 minutes.
2. Next, roll out the pasta into a sheet that’s not too thin and cut it into irregular pieces to form the maltagliati. Let them dry slightly on a floured cloth.
3. Clean the cuttlefish by removing the innards, skin, and beak. Cut the cuttlefish into strips or cubes.
4. Heat the oil in a pan and lightly sauté the whole garlic clove, which you will then remove. Add the cuttlefish and let them brown until golden.
5. Deglaze with white wine and let it evaporate. Then, add the crushed peeled tomatoes and cook over 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 emulsify well.
8. Before serving, sprinkle with chopped fresh parsley and, if you like, a drizzle of extra virgin olive oil raw.

Trivia

Maltagliati are a pasta shape typical of Emilia-Romagna. The name derives from the “malta” cut, meaning irregular, which was once obtained by hand-cutting leftover pasta from making 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!