Italian
Homemade Water and Flour Pasta
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple, traditional pasta made with only flour and water, served with cherry tomatoes and pecorino cheese. This recipe from Chef Max Mariola's childhood is quick and economical, using fresh seasonal ingredients.
- Difficulty
- medium
Ingredients
8 items- 300 gFlour
- WaterHot and cold water combined
- SaltFor the boiling water and a pinch for the tomatoes
- Olive OilExtra virgin olive oil for cooking
- GarlicFresh garlic, sliced
- Cherry TomatoesCherry tomatoes, preferably seasonal
- Pecorino RomanoGrated, to taste
- Chili Pepper(optional) — Chili pepper, optional
Method
- Mix 300g of flour with a combination of hot salted water and cold water, kneading until a smooth dough forms. Let the dough rest for 10-15 minutes, covered with the bowl.
- While the dough rests, heat olive oil in a pan and add sliced fresh garlic. Cook gently until fragrant, then add cherry tomatoes and a pinch of salt. Cook on low heat until tomatoes soften.
- Roll out the rested dough with a rolling pin to a thickness of about 2-3 mm, not too thin or thick. Let the rolled dough dry for 10-15 minutes on a cloth.
- Cut the dried dough into irregular shapes (maltagliati).
- Cook the pasta in boiling salted water until al dente, then drain.
- Add the drained pasta to the tomato sauce and toss well. Remove from heat.
- Serve with generous grated pecorino cheese and optionally a pinch of chili pepper.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
