Homemade Maltagliati Pasta with Rich Tuscan Kale Pesto

Carefully strip the leaves from the fibrous stems of your Tuscan kale and set the greens aside. Bring a small pot of water to a vigorous boil, then submerge the kale leaves. Boil until they’re tender and easily pierced with a fork—typically 7-8 minutes, or a bit less if the leaves are particularly young. Drain and let the kale cool completely.

Once cool, blend the kale in a food processor until it forms a smooth, uniform puree. Transfer the puree to a bowl and mix thoroughly with eggs. On your work surface, mound together a blend of two different flours and create a well in the center. Pour in the kale-egg mixture, gradually drawing in the flour with a fork. Keep mixing until you form a soft, pliable dough that holds its shape.

Knead the dough on a floured surface using the heel of your hand, working until it becomes supple, elastic, and compact. Shape the dough into a ball, cover it tightly with plastic wrap to preserve its moisture and elasticity.

Allow the dough to rest at room temperature for at least 30 minutes, giving the gluten time to relax for the perfect pasta texture.

Prepare two bunches of Tuscan kale as before, stripping the leaves from the stems. Keep the stems aside for homemade vegetable stock if you wish. Bring a pot of salted water to a boil and cook the kale leaves for 5–8 minutes, depending on their tenderness. Drain promptly, then wrap the leaves in a clean kitchen towel or sturdy paper towels and squeeze out as much excess moisture as possible.

In a small saucepan, heat 100 grams of high-quality extra-virgin olive oil over medium heat. Lightly crush several cloves of garlic, removing skins and any green sprout inside. Prepare the anchovies by rinsing off any salt or, if using oil-packed anchovies, simply pat dry. Once the oil is warm, add the garlic and anchovies. Gently cook until the garlic turns golden and the anchovies have melted into the oil, making sure not to let the garlic burn.

Transfer the well-drained kale leaves to a blender. Pour in the aromatic oil along with the garlic and anchovies. Blend until you reach a creamy, dense texture; add more oil if needed to adjust the consistency. Season with salt and freshly ground black pepper to taste for a perfectly balanced pesto.

Unwrap your rested dough and flatten it into a rectangle that matches the width of your pasta machine. Begin feeding the dough through the machine, dusting both the machine and dough liberally with semola or semolina flour to prevent sticking. Gradually adjust the machine to thinner settings, rolling the dough until it reaches your preferred thickness.

Generously flour your workspace with semola. Lay out the pasta sheet and, using a sharp knife or pasta cutter, slice it into irregular, diamond-shaped pieces, staying true to the rustic tradition of maltagliati—literally translating to “badly cut.” Arrange the pasta shapes on a tray dusted with semola to keep them from sticking.

You can also make maltagliati from leftover pasta dough scraps after making ravioli or tortelli. Simply cut the scraps into uneven pieces and dust them with flour for later use.

Bring a large pot of salted water to a rolling boil and add your freshly cut maltagliati. Cook for about 2 minutes, or until the pasta floats to the surface and reaches the desired tenderness. Drain thoroughly.

Return the cooked pasta to the pot and stir in the vibrant Tuscan kale pesto, letting the flavors meld for a minute off the heat. Serve immediately, garnished with freshly grated Parmigiano Reggiano, a generous drizzle of extra-virgin olive oil, and a sprinkle of toasted, finely ground breadcrumbs for added texture and depth. Enjoy this warming, nutrient-rich dish hot from the stove.