Fancy some homemade pasta? And of course, it has to be “truly Italian”! According to chef Giuseppe Schimmenti, the secret lies in the flour. He uses ancient Sicilian grains for his Maltagliati at the ADLER Spa Resort SICILIA. And he revealed his Maltagliati recipe to us! 😉 Easy to prepare and versatile in combination – for example with tomato sauce, sage butter, vegetables, or fresh mushrooms.
Ancient grain Senatore Cappelli – the secret of the Maltagliati
In Sicily, where the ADLER Resort SICILIA welcomes its guests, around 50 different varieties of ancient cereals grew until the 20th century. In other words, local varieties are native to the area. With the industrialization of agriculture, most of these varieties disappeared. They were replaced, as everywhere else in the world, by hybrid varieties of cereals that produce higher yields and are better suited to the industrial demands of modern agriculture.
Chef Giuseppe Schimmenti, however, is committed to preserving the original biological richness of Sicily and uses only the original cereals in his kitchen. For pasta, he uses Senatore Cappelli durum wheat. This wheat is grown right around the Torre Salsa nature reserve, where the ADLER Spa Resort SICILIA is located.
Did you know? Maltagliati means “badly cut” and refers to the rough shapes and forms of the pasta!
Flour mix from stone and cylinder mills
To make the perfect pasta dough for this Maltagliati recipe, the chef pays attention not only to the type of flour but also to the milling process. He uses about ⅔ stone-ground durum wheat flour, ground in a traditional Sicilian stone mill. The advantage of this slow process is that it retains more nutrients and fiber. However, the result is somewhat coarser. For a perfect mix, it is therefore necessary to add ⅓ durum wheat flour from the cylinder mill, which is particularly fine.
To reproduce the Malagliati recipe true to its origin, we recommend buying Senatore Cappelli durum wheat flour (e.g. from Krusteundkrume or Giolea). Alternatively, you can use ordinary wheat flour from your household and mix in a handful of semolina.
Maltagliati (Italian: "badly cut") with Senatore Capelli flour
Equipment
- kneading machine optional
Ingredients
- 200 g Stone-ground durum wheat flour preferably Senatore Cappelli
- 120 g cylinder-ground durum wheat flour preferably Senatore Cappelli
- 2 Eggs
- Salt
Instructions
- Place all the ingredients in a kneading machine and knead for 5 minutes to form a dough. (Alternatively, you can knead the dough by hand or in the same way you normally prepare pasta dough).
- Leave the dough to rest for about 1 hour
- Roll out the dough to a thickness of approx. 2 mm and cut into irregular squares.
- Cook the Maltagliati in plenty of salted water. As soon as they float to the surface, skim them off with a slotted spoon.
- Then toss the finished pasta in a pan with your favorite sauce.
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