🥔 Potato and Buckwheat Maltagliati with Butter and Aged Cheese
A rustic and flavorful fresh pasta from the Valtellinese tradition, handmade and simply but deliciously seasoned 🧀🍂
Introduction
The potato and buckwheat maltagliati are a tasty and nutritious variant of homemade pasta, typical of alpine and rural areas.
A soft yet substantial dough, combining boiled potatoes, white flour, and buckwheat flour, for an intense and genuine flavor.
Cut irregularly – hence the name “maltagliati” – they are boiled and simply seasoned with melted butter and aged dairy cheese.
A humble yet rich in flavor dish, perfect to enjoy on cold days or as mountain comfort food. 🍴❄️
📝 Ingredients (for 4 people)
- 500 g of potatoes
- 200 g of 00 white flour
- 150 g of buckwheat flour
- 2 eggs
- Butter to taste
- Aged dairy cheese (like Casera or similar) to taste
- Salt to taste
👩🍳 Step-by-Step Preparation
- Boil the potatoes with the skin in salted water until they are soft.
- Drain them, peel them, and mash them while still warm with a potato masher in a large bowl.
- Add the two flours and the eggs.
- Knead the mixture until you obtain a homogeneous and elastic dough.
- Roll out the dough with a rolling pin on a floured surface, forming not too thin sheets.
- Cut the sheets into irregular pieces, just as the tradition of maltagliati requires.
- Cook the maltagliati in abundant salted water for a few minutes (until they rise to the surface).
- Drain them and season with melted butter and plenty of grated or flaked aged cheese.
🍽️ Extra Tip
For a richer touch, you can add fresh sage to the butter during melting or finish with a sprinkle of freshly ground black pepper.
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
