Handmade Rice Flour Maltagliati with Fresh Basil Pesto

In a medium mixing bowl, thoroughly combine rice flour and eggs, working the ingredients together until a cohesive, firm dough forms.

Transfer the dough onto a work surface lightly dusted with rice flour, and knead with the heel of your hand. Continue kneading until the dough feels smooth, elastic, and compact—this helps develop the structure necessary for rolling out.

Shape the dough into a ball and wrap it tightly in plastic wrap. Allow it to rest at room temperature for at least 15 minutes. This resting period is crucial, as it allows the dough to hydrate fully and become more pliable for shaping.

Delicately rinse fresh basil leaves and pat them dry, carefully discarding any thick stems for a smoother sauce.

In a food processor or blender, pulse pine nuts to a coarse texture. Add high-quality Parmigiano Reggiano and extra-virgin olive oil, blending to combine the flavors.

Incorporate freshly chopped garlic and the prepared basil leaves into the mixture. Blend again, slowly drizzling in more olive oil until the pesto reaches a luxuriously creamy, even consistency. The result should be vibrant green and aromatic.

Transfer the pesto to a small bowl, cover with plastic wrap, and let it rest for 15–20 minutes. This step allows the flavors to meld together, enhancing the final taste.

Unwrap the rested dough and knead briefly, ensuring a smooth texture. If the dough feels sticky, sprinkle on additional rice flour sparingly—too much can make the pasta dense or dry.

Dust your work area and rolling pin with rice flour. Roll the dough out evenly into a rectangular sheet, maintaining a consistent thickness for even cooking. Use a pasta or pastry cutter to slice the dough vertically into strips about 3–4 cm wide. Then, cut these strips horizontally to form rough rectangles or diamonds, embracing the traditional, imperfect shape of maltagliati.

True to its name, "maltagliati" translates to "badly cut"—precision is less important than rustic charm. Arrange the cut pasta on a wooden board or kitchen tray, separating the pieces to prevent sticking.

Fill a large pot with water, salt liberally, and bring to a vigorous boil. Add the freshly cut maltagliati and cook for 3–4 minutes, or until the pasta floats and is tender.

While the pasta cooks, place the pesto sauce in a large mixing bowl. If the pesto seems too thick, loosen it with a splash of cold water to ensure it will coat the pasta evenly.

Drain the maltagliati and immediately toss them with the pesto. Mix gently until the pasta is thoroughly coated with the fragrant sauce. Transfer to serving plates and finish with a generous sprinkle of grated Parmigiano Reggiano. Serve hot and enjoy immediately for the best texture and flavor.