Maltagliati with Fish Ragù

To make the maltagliati with fish ragù, start by preparing the dough for the Homemade pasta (sheets and shapes). Take a large bowl and pour in the flour 1, the eggs, and a pinch of salt 2. Knead the ingredients by hand 3 until you obtain a homogeneous and elastic dough. If the dough is too sticky, you can add a little flour, but not too much to prevent it from becoming too dry and hard. If it is too dry, you can add a little warm water to make the dough softer and easier to work with.

Shape the dough into a sphere 4 and wrap it in transparent cling film; let it rest for at least 30 minutes in a cool and dry place. After the necessary time, take the dough and remove the film. Roll out the dough with a rolling pin until you get a sheet 1-2 mm thick 5. Then cut strips 6

and cut them irregularly to create the maltagliati 7. However, try to make them all about the same size. As you produce the maltagliati, place them on a tray lightly floured with semolina, which you can also sprinkle on them to prevent them from sticking. By using semolina, you will avoid the fresh pasta absorbing the flour 8: set them aside. Then proceed with cleaning the fish: take the trout and remove the bones with kitchen tweezers 9.

Then, run the blade of a knife between the fish flesh and the skin to fillet the piece 10. Then cut it into cubes 11 and set them aside. Also, cut the sole into cubes of the same size 12 and set them aside as well.

Now focus on the shrimp: pull off the head and legs; do the same for the shell, also removing the tail 13. Cut along the back of the shrimp with a small knife and remove the intestine, being careful not to break it to extract it entirely 14: cut the shrimp into small pieces 15 and set them aside.

Take the carrots, peel them, and cut them into chunks; peel the onion and cut it into pieces; do the same with the celery. Combine the vegetables in a mixer 16. Add the garlic 17 and blend the ingredients into a very fine mince, which you will pour into a wide-bottomed non-stick pan drizzled with oil 18: let it stew over very low heat for about 10-12 minutes.

Add the shrimp to the pan 19. Also, add the sole 20 and the trout 21: and let them sear in the pan over high heat for about 5-6 minutes, stirring continuously with a ladle to prevent them from sticking to the bottom of the pan.

Deglaze with white wine 22 and let it evaporate. Now add the tomato sauce 23 and sugar 24: mix the ingredients well to combine them.

Adjust the seasoning with salt 25 and pepper, mixing the ingredients well 26. Then lower the heat: let it cook this way for about 10-15 minutes. When there are only a few minutes left before the end of cooking, boil the maltagliati in a pot with plenty of salted water for about 3 minutes 27.

When they are al dente, transfer them to the pan with the ragù 28 and mix them with the sauce. Fragrance with previously washed and dried thyme leaves 29 and finally plate your maltagliati with fish ragù 30!