Gluten-Free Rice Maltagliati with Asparagus, Pancetta, and Cherry Tomatoes

In a medium bowl, combine rice flour and eggs, mixing until a soft, cohesive dough forms. Knead thoroughly on a surface dusted with rice flour, using the heel of your hand to achieve a smooth, elastic texture.

Continue kneading until the dough feels supple and dense. Shape it into a ball and wrap it in plastic to preserve moisture and elasticity.

Let the dough rest at room temperature for at least 15 minutes. This crucial resting period allows the dough to hydrate and become easier to roll out, mimicking the traditional pasta-making process with a gluten-free twist.

Thoroughly wash the asparagus, trimming away the tough, pale ends. Boil a generous pot of salted water and blanch the asparagus for 3-4 minutes until just tender but still vibrant. Immediately transfer to a bowl of ice water to halt the cooking and preserve color. Once cooled, slice into 1cm pieces.

Rinse and dry the cherry tomatoes, removing any stems. Chop them into small pieces and reserve.

In a heavy-bottomed sauté pan, heat a layer of extra-virgin olive oil. Add a whole clove of garlic and let it infuse, turning golden but not burnt. Toss in the asparagus, season with salt, and cook briefly. Next, add diced pancetta and moisten the mix with a splash of the asparagus cooking water. Fold in the chopped tomatoes, cooking until they soften and release their juices. Adjust seasoning as needed, then remove from heat when the sauce is aromatic and unified.

Unwrap the rested dough and place it on a surface dusted with rice flour. If the dough feels sticky, add a touch more rice flour, taking care not to overdo it, as this can toughen the dough.

Using a floured rolling pin, roll the dough into a rectangular sheet of even thickness. Maintaining a uniform shape helps with even cooking. Slice the dough vertically into strips about 3-4 cm wide, then cut each strip diagonally or horizontally to create irregular rectangles or diamonds.

Traditionally, "maltagliati" means "badly cut"—so don’t worry about perfect shapes. The rustic, uneven pieces are part of this pasta’s charm, echoing its storied roots in Italian cucina povera, where nothing went to waste.

Arrange the cut pasta on a wooden board or plastic tray, dusted with rice flour, to prevent sticking.

Bring a large pot of salted water to a rolling boil. Drop in the maltagliati, stirring gently. When the pasta floats to the surface and is al dente, drain immediately and toss with the prepared asparagus, bacon, and tomato sauce.

Plate the pasta, finishing with a generous dusting of freshly grated Parmigiano-Reggiano and cracked black pepper.

For an extra flourish, add torn pieces of buffalo mozzarella or burrata. This optional addition enhances the dish’s creamy decadence and nutritional richness, making it a showstopper at any table. Enjoy your homemade, gluten-free Italian classic!