Artisan Maltagliati with Veal and Saffron Ragù

Name: Artisan Maltagliati with Veal and Saffron Ragù
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 4
Cuisine: Italian
Ingredients: 4 Egg (Medium Yellow); 400gram Semola flour; 1 Yellow Onion; 1 Carrot; 1 Celery (Stalk); as needed Rosemary (Branch); as needed Sage (Leaves); as needed Thyme (Stalk); as needed Bay leaf; 300gram Ground Veal; 1gram Saffron; 1cup White wine

Irregular hand-cut pasta meets a refined veal and saffron ragù—a Tuscan-inspired feast for the senses.
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RyanGio:

I love Italian cooking, so I've made things from time to time that I learned during a cooking class in Milan. Part of the menu we prepared was a Riso...

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Gathering around a steaming platter of handmade pasta is a timeless Italian tradition, and Maltagliati stands out as an inviting option for those who love authenticity but appreciate simplicity. Unlike other types of pasta that demand precise cutting or shaping, Maltagliati—whose name translates to "badly cut"—has roots in frugality, as it was originally crafted from trimmings left after other pasta preparations. This resulted in its unique, irregular shapes, turning what was once considered kitchen scraps into a cherished delicacy.

In this recipe, rustic Maltagliati is paired with a sumptuous Veal and Saffron Ragù. Saffron, known as "red gold," was treasured in medieval times and gives the sauce its distinctive golden color and delicate, floral aroma. The choice of tender ground veal, rather than the more typical beef or pork, creates a lighter ragù suited to the subtle notes of saffron. Sourcing saffron from places like San Gimignano, with its centuries-old cultivation, adds a true taste of Tuscany to your table.

Whether you’re a pasta enthusiast or taking your first step into homemade dough, this comforting, aromatic dish will transform any meal into a celebration. Share it with loved ones and savor the blend of tradition, innovation, and heartwarming flavors in every bite.

Preparation

for 4 servings

Step

Of 4

Prepare the maltagliati dough by hand

Combine semola flour and eggs in a medium bowl. Mix until the dough comes together, then knead until the mixture becomes smooth and supple, forming a cohesive ball.

Transfer the dough to a lightly floured surface and knead it thoroughly with the heel of your hand. The goal is a dough that's elastic and consistent. Once achieved, shape it into a ball and wrap tightly in plastic wrap to keep it from drying out.

Let the dough rest at room temperature for no less than 15 minutes. This rest period is crucial for allowing the gluten to relax, making the dough easier to roll and cut.

Step

Of 4

Simmer the veal and saffron ragù

Place saffron threads in a small bowl of cold water and let them infuse for at least 2 hours; this brings out their vivid color and aroma. Meanwhile, finely chop celery, carrot, and onion to create a classic soffritto.

In a medium sauté pan, warm extra-virgin olive oil over medium heat. Add the minced vegetables and a mix of fresh herbs—such as thyme and rosemary—then sauté gently, taking care not to burn them, as this forms the flavor base for the ragù.

Add ground veal to the pan and cook, stirring, until the meat is browned and flavorful. Pour in a splash of dry white wine and season with salt, letting the wine evaporate fully.

Once the alcohol has cooked off, stir in the saffron with its soaking liquid, or alternatively use a bit of meat or vegetable broth. Cover and let the sauce simmer gently for at least 45 minutes, allowing the flavors to meld and the sauce to become silky.

Step

Of 4

Roll and cut the maltagliati pasta

Remove the dough from its wrap, shaping it into a rough rectangle to fit the width of your pasta maker. Begin rolling it out, starting with the thickest setting and gradually thinning the dough, dusting with semola flour as needed to prevent sticking.

Once you’ve achieved your preferred thickness, generously flour your work surface and lay out the pasta sheet. Using a knife or pasta cutter, slice the dough into mismatched squares or diamond shapes—embrace the irregularity, as this is the hallmark of Maltagliati.

Spread the cut pieces on a tray dusted with semola to prevent clumping. Traditionally, these were made from scraps—so if you have any leftover dough from making ravioli or tortelli, simply cut them into shapes and use them the same way. These rustic pieces are equally delicious in broths or paired with a basil pesto.

Step

Of 4

Cook the pasta and assemble the dish

Bring a large pot of salted water to a rolling boil. Drop in the fresh maltagliati and cook for about 2 minutes—just until the pasta floats and achieves a tender texture.

Drain the pasta thoroughly, then return it to the pot. Pour the piping hot veal and saffron ragù over the noodles, tossing gently to coat every piece.

Finish with a generous grating of Parmigiano Reggiano and a drizzle of extra-virgin olive oil. Serve immediately, and enjoy this rustic yet elegant taste of Italy while it’s hot.

Reviews

RyanGio Thursday 3rd of September 2020

Saffron - who knew it was so versatile?

I love Italian cooking, so I've made things from time to time that I learned during a cooking class in Milan. Part of the menu we prepared was a Risotto alla Milanese, which has as a base saffron that makes the rice that gorgeous shade of yellow. It never once occurred to me to test it in other recipes where it wasn't a main ingredient - the purpose here is flavour and not color, so while testing the sauce, the saffron essence shines through in a surprisingly strong effect. I love this new approach to pasta, and of course, every time there's a home-made pasta dough involved, you know it's gonna be a winner.

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Artisan Maltagliati with Veal and Saffron Ragù

Irregular hand-cut pasta meets a refined veal and saffron ragù—a Tuscan-inspired feast for the senses.
Add to favourites

120 total time (min)

10 cooking time (min.)

12 ingredients

403 kCal

4 steps to complete the preparation

Ingredients

Traditional Veal Ragout Sauce

Homemade Maltagliati Dough for Maltagliati with Veal and Saffron Sauce