A rich, delicious dish of spelt maltagliati (fresh pasta cut into irregular shapes) for late spring or early summer when the fava beans come in. Make your spelt egg pasta, and instead of cutting the sheets of dough with the pasta machine’s cutter attachment, lay them flat on a floured surface and cut them into trapezoids, triangles, and other simple geometrical figures: Maltagliati means badly cut, so have fun messing up!
To prepare the favas, shell them, drop them into boiling water and cook for a couple of minutes, then slip the skins off them.
Spelt Maltagliati with Favas, Tomatoes, and Sausage”Prep Time: 20 minutes
Cook time: 10 hour
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 2 large garlic cloves, coarsely chopped
- 1/8 teaspoon dried crushed red pepper
- 1/2 pound Italian sausages, casings removed
- 1/4 cup dry white wine
- 1 3/4 cups chopped plum tomatoes
- 1 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed
- 3/4 pound fresh spelt egg pasta sheets, cut as desired
- 2 tablespoons finely grated Pecorino Romano cheese plus additional for passing
- Heat oil in large saucepan over medium heat. Add onion, garlic, and hot red pepper. Sauté slowly about 6 minutes, until onion is translucent. Add sausages and break them up with a fork or wooden spoon. Sauté about 3 minutes, until the meat is nicely browned. Add the wine and simmer about 1 minute, incorporating the browned bits. Add the tomatoes and fave beans; sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
- Meanwhile, cook spelt maltagliati in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
- Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.