Maltagliati with pumpkin and gorgonzola cream are a perfect combination. Many of you will surely already know that this pasta shape has very ancient origins, when it was obtained from the cut-outs of the threshold used for the preparation of tagliatelle or filled pasta. Not having a precise but irregular shape, maltagliati are certainly the easiest fresh pasta format to prepare, the one with which I began to mess and experiment in the kitchen.
Whoever bought my book, “The menus of Misya 2”, surely will have noticed the recipe, for all the others, here it is on the blog ready to be experimented and brought to the table, maybe tomorrow, to be included in the Sunday menu . I greet you and go to enjoy my weekend, kisses: *
- Ingredients for 4 people:
- 200 gr of 00 flour
- 2 eggs
- 500 gr of pumpkin
- 100 gr of gorgonzola
- 1/2 onion
- extravirgin olive oil
- 1 cup of vegetable broth
- salt
- parmesan
- preparation: 40 min
- cooking: 20 min
- total: 1 hour + 30 min of rest
How to make maltagliati with pumpkin and gorgonzola cream
In a bowl place the flour and place the eggs and a pinch of salt in the center.
Knead until a homogeneous dough is obtained, cover it with a clean cloth and leave to rest for 30 minutes.
After this time, roll out the dough thinly on a floured work surface.
Form the maltagliati by cutting the pasta into the typical rhombus shape.
As you put them on a floured plate.
Prepare the dressing by cutting the pumpkin into cubes.
Sauté the chopped onion in the oil and then add the pumpkin.
Leave to flavor for just a minute, then cover with the broth.
Continue cooking for 15 minutes, use an immersion blender and add the gorgonzola.
Then cook the maltagliati in plenty of boiling salted water.
Drain them and transfer them to the pan with the dressing.
Gently mix.
Bring your maltagliati with pumpkin and gorgonzola cream to the table by adding some Parmesan.
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