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Maltagliate with Borlotti, Shallots and Arugula (Mario Batali) Recipe

Maltagliate with Borlotti, Shallots and Arugula (Mario Batali) Recipe

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Maltagliate with Borlotti, Shallots and Arugula (Mario Batali)

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Ingredients:

Serving

1 recipe fresh pasta, rolled to thinnest setting on the machine, recipe follows
6 tbsp extra virgin olive oil
10 shallots, peeled and thinly sliced
1 cup cooked borlotti , or pinto beans, drained
1 cup dry red wine
1/2 cup freshly grated parmesan
2 bunches arugula, washed and spun dry and chopped to yield 1 cup
3 1/2 cups unbleached all-purpose flour plus 1/2 cup
4 extra large eggs
1/2 tsp olive oil

Directions:

Cut pasta into funny shapes and set aside.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14inch saute pan, heat olive oil and shallots over medium heat and cook until shallots are soft, about 8 to 10 minutes. Add beans and red wine and reduce liquid by half. Add Parmesan and remove from heat. Drop pasta into boiling water and cook until tender, about 3 to 4 minutes. Drain and toss into pan with beans. Return to heat and toss to coat. At last minute, add arugula, toss 20 seconds, pour into serving bowl and serve.
FRESH EGG PASTA:
Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
Yield: 1 pound

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1017.71 Kcal (4261 kJ)
Calories from fat	303.22 Kcal
		% Daily Value*
Total Fat	33.69g	52%
Cholesterol	199.4mg	66%
Sodium	432.78mg	18%
Potassium	1198.68mg	26%
Total Carbs	139.08g	46%
Sugars	22.73g	91%
Dietary Fiber	13.75g	55%
Protein	33.47g	67%
Vitamin C	22.2mg	37%
Iron	9.4mg	52%
Calcium	291.1mg	29%

Amount Per 100 g
Calories	59.43 Kcal (249 kJ)
Calories from fat	17.71 Kcal
		% Daily Value*
Total Fat	1.97g	52%
Cholesterol	11.64mg	66%
Sodium	25.27mg	18%
Potassium	70mg	26%
Total Carbs	8.12g	46%
Sugars	1.33g	91%
Dietary Fiber	0.8g	55%
Protein	1.95g	67%
Vitamin C	1.3mg	37%
Iron	0.5mg	52%
Calcium	17mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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