Maltagliati Pie
- Energy Kcal 553
- Carbohydrates g 36.1
- of which sugars g 9.6
- Protein g 26
- Fats g 33.5
- of which saturated fat g 11.28
- Fiber g 3.9
- Cholesterol mg 125
- Sodium mg 754
- Difficulty: Easy
- Prep time: 50 min
- Cook time: 1 h 5 min
- Serving: 4
- Cost: Low
- Note + the rest of the fresh pasta
PRESENTATION
So, here's the thing: Sformato di maltagliati is like the ultimate baked pasta recipe that really, really captures what Emilia Romagna does best. This region? They're all about those rich, creamy flavors and pasta crafted with genuine care, and you'll totally taste that in every bite of this amazing Italian baked pasta. The maltagliati—those rustic, uneven pasta pieces—grab all the good stuff. You get tender sautéed veggies, a velvety béchamel sauce, and a gentle white ragù packed with meaty goodness. It’s all layered up, giving each forkful a moist, comforting vibe. And look, right before baking, there’s a nice sprinkle of grated cheese—really melts into a golden top that's so inviting. This isn’t your everyday quick meal; it's more of a special-occasion dish, perfect for bringing people together or for when you want something a bit different that even kids find exciting.
Here's the deal: Unlike many other pasta al forno dishes, this one focuses on the mix of flavors and those layered textures that Emilia Romagna is famous for. The white ragù is lighter than your typical red sauce, so the whole thing feels a little more delicate—but still loaded with taste, thanks to the cheese and veggies. People usually serve sformato di maltagliati in cute little ceramic cocottes, which is super charming and keeps it warm. Every spoonful? Gives you a bit of everything: the crispy cheese top, the soft pasta, and the creamy sauce, all working in harmony. Whether you call it a pasta casserole, a homemade pasta bake, or just your new favorite cheesy dinner, it's a traditional Italian dish that makes you slow down and really enjoy every bite.
Honestly, there's something comforting about how all the flavors blend together, making it a go-to for special meals or whenever you crave a hearty and satisfying oven-baked pasta. It’s really a celebration of Emilia Romagna’s culinary art, giving you a taste of Italy with every delicious bite. And you know what? You can't go wrong with that.
INGREDIENTS
- Ingredients for the maltagliati
- Type 00 flour 0.875 cup (110 g)
- Eggs 2 oz (55 g)
- for the meat ragù
- Beef 9 oz (250 g) - ground
- White onions 1.5 oz (40 g)
- Celery 1.5 oz (40 g)
- Carrots 0.3 cup (40 g)
- White wine 1.3 tbsp (20 ml)
- Bay leaves 2 leaves
- Rosemary to taste
- Extra virgin olive oil 3 tbsp (45 g)
- Fine salt to taste
- Black pepper to taste
- Vegetable broth 3 tbsp (45 ml)
- for the vegetables
- Carrots 2.75 oz (80 g)
- Round zucchini 5.6 oz (158 g)
- Cherry tomatoes 2.8 oz (80 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt 1 pinch
- Black pepper 1 pinch
- for the béchamel
- Whole milk 1 cup (250 g)
- Butter 1 ¾ tbsp (25 g)
- Type 00 flour ¼ cup (25 g)
- Nutmeg to taste - (to grate)
- for seasoning
- Grana Padano PDO cheese 1.4 oz (40 g) - (to grate)
How to prepare Maltagliati Pie
To prepare the maltagliati pie, start by making the fresh egg pasta: place the flour in a bowl, create a well in the center and pour the egg into it. Then begin working the ingredients with your hands directly in the bowl (1-2); keep some warm water on hand to add if necessary to make the egg pasta softer and of the ideal consistency for rolling it out with a rolling pin. Finish kneading on a work surface to obtain a smooth and homogeneous consistency; form a ball and place it in the bowl 3 wrapped with plastic wrap: the dough should rest for at least 30 minutes in a cool place, away from drafts.
While the dough rests, prepare the Vegetable broth, then focus on the ragù by finely chopping the onion, celery, and carrots 4. In a pot with some oil, add the vegetables and sauté briefly for a few minutes 5, adding a little vegetable broth to aid cooking. Add the ground meat 6 and brown for a few minutes.
Deglaze with white wine 7, add the chopped rosemary 8, salt, and pepper to taste, and finally the bay leaves. Gradually add the vegetable broth to aid the meat's cooking 9 and cook on low heat for about 30 minutes. Once cooked, set the ragù aside.
Start preparing the vegetables. Finely chop the zucchini 10 and carrots, while chopping the cherry tomatoes into wedges 11. In a pot with some oil, add the carrots 12.
Then add the zucchini 13; sauté for a few minutes and add the cherry tomatoes, salt, and pepper to taste; cook for about ten minutes. Set the vegetables aside and proceed with preparing the béchamel. To prepare the Béchamel sauce, heat the milk (the milk must be very fresh and whole) in a saucepan and flavor it with grated nutmeg; separately, melt the butter over low heat, then turn off the heat and add the sifted flour, stirring with a whisk to avoid lumps 15. Then put it back on low heat and stir until it turns golden, obtaining the roux.
Gradually add the hot milk to the roux 16, stirring the mixture energetically with the whisk 17. Cook for 5-6 minutes over low heat until the sauce thickens and starts to boil. Turn off the heat and set the béchamel aside 18.
Now start preparing the maltagliati. Take the egg pasta that you left to rest and divide it into two portions; while you roll out the first one, keep the other wrapped in plastic wrap. Roll out with the rolling pin a sheet not too thin, 1/16 - 1/12 inch will be sufficient 19. Then cut strips 20 and cut the pasta into diamonds or any shape 21. Place the maltagliati one by one on a lightly floured tray and flour the maltagliati as well. Then roll out the other portion and repeat the same operations.
Bring a pot of salted water to a boil and cook the maltagliati in batches for a few minutes 22. Then, drain the maltagliati with a slotted spoon 23, place them in a bowl 24
and drizzle them with a little oil 25. For assembling the pies, take a ramekin (2.75 inches in height and 3.5 inches in diameter) and layer the pie, starting with a tablespoon of béchamel 26 and a layer of maltagliati 27.
Add another tablespoon of béchamel, a layer of vegetables 28, and finally the ragù 29. Continue alternating the ingredients to create more layers 30;
Finish with a teaspoon of grated cheese 31. Once the maltagliati pies are ready 32, place them on a baking tray in the oven under the grill to gratinate (or at 428°F) for 5 minutes. Then take them out of the oven and let them cool slightly, then serve them 33!