Rice-Flour Maltagliati with Basil Pesto

Name: Rice-Flour Maltagliati with Basil Pesto
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 400gram Rice flour; 4 Egg; 1 Basil (Leaves); 50gram Pine nuts; as needed Parmesan cheese (Grated); as needed Extra-virgin olive oil; as needed Salt; 2 Garlic Cloves

Gluten-free home-made Pasta dough paired with a beloved classic pasta dressing.
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Gluten-free pasta dough can be a tricky business - without the right flour, the dough can fall apart, or come out differently from classic handmade pasta dough recipes. Our chef's recipe for Gluten-Free dough provides the perfect combination of flour and eggs, and you're guaranteed a lovely handmade pasta dough recipe to rival just about any other preparation method or ingredient inclusion.

Coming together with relative ease, and paired with one of Italy's most beloved pasta sauces, this is a great recipe to include for days when you want something different, or are cooking for a group and want to be sure everyone gets in on the deliciousness.

Ingredients

for 4 servings

Fresh Basil Pesto Pasta Dressing

Basil (Leaves) 1 (bunch)
Pine nuts 50 grams
Parmesan cheese (Grated) as needed
Extra-virgin olive oil as needed
Salt as needed
Garlic Cloves 2

Gluten-Free Maltagliati Dough for Maltagliati with Basil Pesto

Rice flour 400 grams
Egg 4

Perfect Match

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Filippo Bartolotta

Amore e Follia - Tuscany IGT Wine - Podere le Ripi
0.75l

Love is always the common denominator at the base of the philosophy of Francesco Illy, who with this wine reminds us that 'Love is Madness' (Amore e Follia) and, as such, always produces something magical.

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About Podere Le Ripi Winery

Preparation

for 4 servings

Step

Of 4

Prepare the rice-flour maltagliati dough

In medium-sized bowl, blend rice flour with eggs and knead mixture until you obtain a soft, dense rounded ball.

Continue kneading dough with palm on floured working space. Keep kneading until dough is soft, elastic, and compact.

Shape dough into ball, and cover with plastic wrap to maintain elasticity. Allow to rest at room temperature for at least 15 minutes.

Step

Of 4

Prepare the fresh basil pesto dressing

Gently wash and dry basil, removing largest stems and stalks.

In mini or standard blender, begin mincing pine nuts. Add Parmesan cheese and extra-virgin olive oil, blend well.

Add diced garlic and cleaned basil leaves to pine nuts, and blend thoroughly. Add remaining olive oil in steady stream, until you reach desired consistency. The pesto should have a creamy and well-blended consistency.

Place sauce into small bowl, cover with plastic wrap and allow to rest 15-20 minutes before use.

Step

Of 4

Shape and cook the maltagliati

Remove plastic wrap from rested Maltagliati dough, and continue kneading dough while shaping dough on your rice-floured work surface. If your dough is too moist, add additional amount of rice flour, being careful not to add too much as this will make the gluten-free dough overly tough.

Dust working space with rice flour, and using floured rolling pin, roll out dough on working space. Roll into rectangle with even thickness throughout. Keep dough in regular and uniform shape as best possible. Using pasta cutter, divide dough vertically into strips of about 3-4 cm wide. Cut each strip horizontally to create rectangular or diamond shape.

As the name of the recipe indicates (Maltagliato = poorly cut), it's not critical that the pasta shapes are cut perfectly and precisely.

Place cut pasta onto wooden cutting board, or plastic kitchen tray.

Step

Of 4

Cook the maltagliati and finish dish

Bring large pot of salted water to boil, add in maltagliati and allow to cook 3-4 minutes.

While pasta is cooking, in large mixing bowl, dilute pesto (if too thick) with a small amount of cold water.

Drain maltagliati, and place in bowl with pesto. Blend pasta and sauce well, place into individual serving plates, and dust with grated Parmesan cheese. Serve immediately.