Maltagliati pasta with Cod and Tomatoes

Step 1

First off you need to make the dough for the pasta.

Step 2

In a bowl mix the flours and make a "mountain", with a fork make a hole in the top and break the eggs in it. Lighly whisk the eggs with the fork and slowly start to blend in some flour. Go on until most of the flour is mixed with the egg and you obtained a sticky dough.

Step 3

Now get your hands dirty and start kneading the dough until it becomes a soft ball of dough. If necessary add some more flour to coat the surface so it doesn't stick.

Step 4

Cover the dough with plastic wrap and set aside to rest (about 15-20 minutes).

Step 5

When the pasta dough is rested, dust a wooden board or a clean table with flour and cut the pasta dough in 2 parts. Take the first part and stretch it slowly with the rolling pin, fold it in the middle on itself and stretch again, then repeat on the other side.

Step 6

When the dough is "warmed up", roll it out until you get a medium-thin sheet (about 2mm). Then with a sharp knife cut random square-rhombus shapes and set them aside to rest on a clean cloth.

Step 7

While the maltagliati rest, prepare the condiment: melt the butter in a pan, add the garlic cloves cut in half and the cherry tomatoes also cut in half. Stir-fry for 2-3 minutes then add the codfish roughly chopped.

Step 8

After 1 minute or 2, pour the white wine and let it evaporate, then season with salt and chili pepper and turn the heat to low; cover the pan and let it simmer softly.

Step 9

In the meanwhile bring a large pot of water to boil, add the salt and then throw in the maltagliati one by one paying attention that they don't stick to each other.

Step 10

Cook the pasta for 2-3 minutes (it mostly depends on the thickness, taste the pasta to make sure it's al dente).

Step 11

When the pasta is ready, drain it and pour it in the pan with the codfish and stir well until they are all well combined.

Step 12

Sprinkle with parsley and serve accompanied by a glass of white wine.