Maltagliati with Monk's Beard

Name: Maltagliati with Monk's Beard
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Type 00 flour 2 ½ cups; Eggs medium 3; Friar's beard (agretti) 14.1 oz; Smoked pancetta 3.5 oz; Smoked Ricotta cheese 1.8 oz; Vegetable broth 0.3 cup; Shallot 1.6 oz; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste

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502

Calories per serving

Energy Kcal 502
Carbohydrates g 61.8
of which sugars g 4.6
Protein g 20.5
Fats g 19.2
of which saturated fat g 5.38
Fiber g 4.5
Cholesterol mg 175
Sodium mg 979

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Golden ribbons of Maltagliati with Monk's Beard bring a fresh pop of color and an earthy aroma to the table—perfect for springtime gatherings or relaxed family meals. The unique texture from the Monk's Beard Spaghetti (agretto) gives this vegetarian pasta a nice, crisp bite, standing out next to the broad, slightly chewy pasta shape. Families usually notice the beautiful mix of tender noodles and the light, salty strands of agretti—it looks pretty and smells so welcoming. If you're fond of Easy Italian Recipes, this one's a great choice for trying out spring vegetables in a flavorful, Italian-inspired dish with broad family appeal. Vegetarian meals can sometimes feel plain, but here, every bite offers a fresh, satisfying mouthful with those seasonal Italian vegetables right at the center. Warm days and quick dinners or bigger celebrations...this pasta just fits right in because it makes everyone feel like they're tasting something special and a little different, even though it's so approachable.

Busy weekdays or weekend get-togethers both work great for this Vegetarian Pasta—its simple flavors and vibrant colors just seem to match family routines (kids notice the fun green noodles, adults love the seasonality). Because it's rich in flavor without being heavy, Maltagliati with Monk's Beard makes a good option when you're searching for quick monk's beard dishes that don't skip on taste. Really nice thing? It works for lunch, casual dinners, or special occasions—easy to serve plain for a nutritious, lighter meal, or you can add cheese or olive oil for a bit more comfort. Folks often ask for seasonal Italian vegetables, and this dish is absolutely one of the most DELICIOUS ways to enjoy them—friendly for all ages and adaptable for different tastes. Currents of fresh, subtle flavors keep things interesting, while the everyday versatility skips all the fuss. If you're exploring new Agretti Preparation ideas or just need something satisfying, this pasta brings that perfect mix of seasonal delight with family-friendly reliability...no wonder everyone seems to love when it’s on the table.

INGREDIENTS

502

Calories per serving

Ingredients for the pasta: Type 00 flour 2 ½ cups (300 g); Eggs 3 - medium

for the dressing: Friar's beard (agretti) 14.1 oz (400 g); Smoked pancetta 3.5 oz (100 g); Smoked Ricotta cheese 1.8 oz (50 g); Vegetable broth 0.3 cup (100 g); Shallot 1.6 oz (45 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Maltagliati with Monk's Beard

To prepare the maltagliati with Monk's Beard, place a pot on the stove for the Vegetable broth. Proceed with the preparation of the Homemade pasta (sheets and shapes): in a bowl, place the sifted flour, create a well in the center, and pour the eggs 1. Then start working the ingredients with a fork directly in the bowl 2 (keep some warm water handy, which you can add to make the egg pasta softer and of the ideal consistency for rolling it out with a rolling pin). Then proceed to knead by hand 3 to obtain a dough as compact as possible.

Finish kneading on a work surface to achieve a smooth and homogeneous consistency 4; form a ball and wrap it with plastic wrap 5: the dough should rest for at least 30 minutes in a cool place, away from drafts. After the necessary time, take the egg pasta and divide it into two pieces; while rolling out the first one, keep the other wrapped in the plastic wrap. Roll out a sheet 1-2 mm thick 6.

Then cut into strips 7 and cut the pasta into diamonds or any shape 8. Place the maltagliati on a lightly floured tray and flour them again 9. Then roll out the other piece and repeat the same operations.

Continue by cleaning the Monk's Beard: remove the reddish end 10, then wash it thoroughly under plenty of running water 11. Steam the Monk's Beard for about 3 minutes 12,

leaving it rather crunchy 13. Cut the shallot into rings 14 then also cut the smoked bacon into thin strips 15.

Brown the bacon in a non-stick pan 16 until it becomes crispy and golden 17. Soften the shallot rings in a pan with a drizzle of oil for 10 minutes 18,

adding the vegetable broth little by little 19. Add the Monk's Beard 20, season with salt and pepper 21,

and add the crispy bacon, stirring with a spatula 22. Turn off the heat and set aside. After the necessary time, bring a pot of salted water to a boil and cook the maltagliati in batches for a few minutes 23, then drain them with a slotted spoon. Pour them directly into the dressing you have prepared 24

and mix well to flavor, tossing for a few seconds in the pan 25. Plate the maltagliati with Monk's Beard and finish with grated ricotta 26, then serve them hot 27.

Storage

You can store the maltagliati with Monk's Beard for 1-2 days in the refrigerator in an airtight container. It is possible to freeze the maltagliati while raw. For freezing, you can place the tray with the already portioned maltagliati, and store them again in the freezer. When you need to use them, boil them directly from frozen in boiling water and proceed according to the recipe.