Maltagliati Integrali

What does "Maltagliati Integrali" mean? "Maltagliati" means "badly cut", while "Integrale" means wholemeal in Italian. This is a very rustic recipe, with rough textures and flavours.

I suggest for this recipe that you mix 70% of plain flour with 30% of wholemeal when you make the dough. As usual, 100gr of flour for 1 whole egg, a little salt and a dash of olive oil. Mix the flour with the egg, salt and olive oil, kneed the dough for about 5 minutes and let it rest for 30-40 minutes.

Finally, flatten the dough into pasta sheets, preferably thicker than usual (probably a 5-6 on your pasta machine) and cut them with a kitchen knife into irregular shapes.

To make the sauce, I used Parma ham instead of pancetta as I am unable to find pancetta in Singapore. Unfortunately using Parma ham is an expensive alternative, but you can use the cheapest raw ham that you can find (Serrano or similar).

Cut the ham into pieces, and wash and chop some fresh parsley and chives. Crush 3 cloves of garlic. Fry the garlic in a large pan with some olive oil, add the ham and cook it until crisp, then pour some red wine and let it evaporate. Remove from the fire, and add 2 cubes of beef stock (previously prepared, see my recipe). Cook the maltagliati in boiling water for a minute or so, drain them in a colander, add them to the pan and put back on the fire. Add half of the parsley and chives, saute' until the stock incorporates (no longer than 1 minute) then serve on a plate and top with the remaining chives and parsley.