1 teaspoon garlic cream
1/2 cup vegetable broth
1 large fresh spring onion thinly sliced
1/2 cup fava beans
2 large handfuls of washed fresh Olaci (wild mountain spinach) or fresh garden baby spinach
10 cherry tomatoes cut into thin wheels
Extra Virgin Olive Oil
100 g extra virgin olive oil
1 whole head of garlic
Peel the garlic cloves, and remove the garlic germs ( cut the garlic clove in half and using a paring knife or your fingernail pry the germ out, the light green sprout in the centre of the clove)
Put the garlic cloves and olive oil together and using a blender, mix until smooth.
In a large fry pan put 1 tablespoon of olive oil, ½ tablespoon of garlic cream, then add the onion, fava beans, olaci and vegetable broth ( or as needed), and cook for about 3-5 minutes on a low heat. Add the tomatoes at the end and turn off the heat.
Maltagliati – Fresh Handmade Pasta Dough with eggs ( photo from the cookbook, shortcourse)
150 g Senatore Cappelli tipo(1) flour
150 g tipo (00) flour
200 g Semola flour and extra for dusting
1 tablespoon extra virgin olive oil
Begin by whisking together the flours on a pasta board.
Make a well in the centre and add eggs and the olive oil.
Beat the eggs in the centre with a fork.
Using your hands mix the eggs with the flour, incorporating a little at a time until it’s all combined.
Once the dough becomes thick and doesn’t stick to your hands ( add more flour if needed) work the dough by kneading it until you have one smooth mass of dough.
Continue kneading the dough with your hands by pushing, reshaping, stretching, and pulling for a few minutes until your dough feels smooth and silky.
Wrap the dough loosely with plastic (freezer bags work best by cutting a large bag down the side) and let the dough rest at room temperature for 20 minutes.
The wrapped dough can also be stored in the fridge for up to a day.
If your pasta has been in the fridge bring it to room temperature and divide into two even pieces (150 g each). Working with a piece at a time, flatten, then roll through a pasta machine starting at the widest setting and dusting with flour as needed.
Fold in half and repeat until pasta is smooth and silky – continue rolling and folding, reducing settings notch by notch until dough is about 1.5 mm thick.
Fold the strip of pasta in half, lengthwise , putting one piece on top of the other.
Then cut your pasta into triangles or strips and set aside on a tray dusted with semola flour.
Cook the maltagliati in a large saucepan of boiling salted water until al dente (5 minutes), or until the pasta rises to the top. Drain ( saving some of the pasta water), add to sauce and toss to combine, adding some of the pasta water to the mixture. Check seasoning, and add a large spoon of fresh ricotta cheese on top of each serving (optional).