Homemade Maltagliati with Cuttlefish Ragù

For the Maltagliati:

• 3 medium eggs
• 3 1/4 cups all-purpose flour (400 g)

For the Cuttlefish Ragù:

• 1.1 lbs cleaned cuttlefish (500 g)
• 1 can (14 oz) peeled tomatoes (400 g)
• 4 anchovy fillets in oil
• 2 cloves of garlic
• 3 tbsp dry white wine (50 ml)
• 3 sprigs of thyme
• 2 tbsp chopped parsley
• 3 tbsp extra virgin olive oil

• Prepare the Fresh Egg Pasta:

  • In a large bowl, sift the flour and make a well in the center. Crack the eggs into the well and start mixing with your hands until the dough comes together.
  • Transfer the dough to a floured work surface and knead until smooth and homogeneous. If the dough is too dry, add a drop of water. Wrap the dough in plastic wrap and let it rest in a cool, draft-free place (not in the fridge) for about an hour.

• Prepare the Cuttlefish Ragù:

  • While the dough rests, separate the cuttlefish tentacles from the bodies and set them aside. Cut the bodies into strips and then into small cubes.
  • Chop the anchovy fillets and set aside.
  • In a pan, heat the olive oil and sauté the crushed garlic cloves.
  • Add the chopped anchovies and cook over low heat until dissolved. Add the thyme leaves.
  • Add the cuttlefish cubes and tentacles to the pan and sauté for a few minutes.
  • Deglaze with white wine and cook until completely evaporated (about 10 minutes). Add the peeled tomatoes, salt, and pepper. Cook until the tomatoes are reduced and the cuttlefish is tender. Stir in chopped parsley before turning off the heat.

• Make the Maltagliati:

  • Roll out the dough on a floured surface with a rolling pin or a pasta machine to a thickness of about 1mm. Flour well.
  • Cut the dough into regular strips. Stack the strips, cut them in half, then cut into irregular diamond shapes.
  • Spread the maltagliati on a floured cloth or surface without overlapping them.

• Cook the Pasta:

  • Boil the maltagliati in a large pot of salted boiling water until al dente. Drain and transfer directly to the pan with the cuttlefish ragù. Toss for a minute with a wooden spoon.

• Serve:

  • Sprinkle with fresh parsley before serving.