Maltagliati with broad beans and cured ham
- Lactose Free
- Energy Kcal 532
- Carbohydrates g 69.6
- of which sugars g 4.7
- Protein g 28.6
- Fats g 15.5
- of which saturated fat g 3.55
- Fiber g 13.1
- Cholesterol mg 150
- Sodium mg 865
- Difficulty: Average
- Prep time: 30 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
- Note + the resting time of the dough
PRESENTATION
Maltagliati con fave e prosciutto crudo is a really special treat from Emilia-Romagna. Folks there really know how to make the most of spring's best ingredients. And the fava beans? They’re the star here, with a tender bite that feels just right when the weather finally warms up. What sets this dish apart is the maltagliati pasta itself. It's a homemade classic with those irregular shapes that everyone loves for grabbing onto sauce. Honestly, the pasta dough is rolled out and sliced at random angles, so every piece is a bit different—really, the more uneven, the better. That rough texture means every bite soaks up the juicy flavor from the mix of cherry tomatoes and the salty, delicate prosciutto crudo. It's all about celebrating what’s fresh and fun to make by hand, just like people have done in this region for ages.
In Emilia-Romagna, this dish really leans into the whole idea of rustic, homemade food. Perfect pasta shapes? Forget it. Maltagliati is meant to look a bit messy, and that’s what gives it so much character. Plus, with those bright green fava beans popping against the golden pasta and rosy strips of prosciutto crudo, it looks as good as it tastes. The mix of sweet cherry tomatoes, just barely cooked so they stay fresh, and the moist pasta makes every forkful interesting. Thing is, many people like to throw in extra local greens or a dash of peppery olive oil to bring out the flavors, making it one of those homemade pasta dishes you can tweak however you want. Honestly, it’s hard to beat the feeling of sitting down to a big bowl of maltagliati con fave e prosciutto crudo when the spring sun is out and everything tastes super fresh. Enjoying this dish is like bringing a bit of Italian spring right to your table. For sure.
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INGREDIENTS
- Ingredients for egg pasta
- Type 00 flour 2 ½ cups (300 g)
- Eggs 3 - medium
- For the sauce
- Fava beans 6.6 lbs (3 kg) - with pod
- Cherry tomatoes 1.67 cups (250 g)
- Prosciutto crudo 4 slices
- Thyme 3 sprigs
- Basil 5 leaves
- Vegetable broth ½ cup (100 ml)
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt 1 pinch
- Black pepper to taste
How to prepare Maltagliati with broad beans and cured ham
To prepare the maltagliati with broad beans and ham, start with the egg pasta: sift the flour into a bowl 1, create a well in the center, and place the eggs. Begin working the ingredients (you can initially beat the eggs with a fork if you prefer) with your hands directly in the bowl (2-3); keep some lukewarm water at hand that you can add if necessary to make the egg pasta softer and of the ideal consistency to roll 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 4 wrapped with plastic wrap: it should rest for at least 30 minutes in a cool place, away from drafts. In the meantime, focus on the sauce: wash and cut the cherry tomatoes into quarters 5, slice the ham into pieces 6
and shell the broad beans 7, removing the outer skin if necessary and the growth (for these operations, you can consult the cooking school sheet: how to clean broad beans); you will need about 10.5 oz of cleaned broad beans. In a large pan, pour a drizzle of olive oil and a peeled and halved garlic clove (you can remove it when it is golden). Add the broad beans 8 and sauté for a couple of minutes. Salt and pepper, then add the Vegetable broth to facilitate cooking 9, season with thyme, and let cook for 5-10 minutes.
In another pan, sauté the cherry tomatoes with a drizzle of olive oil 10 for a few minutes, salt and pepper, and season with basil leaves 11; then add the broad beans and let it all brown and flavor for a few moments 12 (you can decide to cook the cherry tomatoes and broad beans in the same pan for 5-10 minutes).
Meanwhile, take the egg pasta again, divide it into two loaves; while rolling out the first, keep the other wrapped in plastic wrap. Roll it out with the rolling pin into a sheet not too thin, 1-2 mm will be sufficient 13. Then cut into strips 14 and cut the pasta into diamonds or any shape, maltagliati in fact 15.
Place them one by one on a tray lined with lightly floured baking paper and also flour the maltagliati 16. Then roll out the other loaf and repeat the same operations. Bring a pot of salted water to a boil as desired and cook the maltagliati a little at a time 17 for just a few minutes. Then drain the maltagliati with a slotted spoon 18
and add them to the sauce in the pan 19: mix and also add the cured ham 20. Stir for a moment to blend the ingredients, and your maltagliati with broad beans and ham are ready to be served 21!