It’s pasta therapy today!

Today it’s pasta therapy at Baci di Dama: Valentina, our talented Italian chef, have concocted yet another recipe to make some typical Italian fresh pasta: the maltagliati.

You will see, it is easy, it is good, and most of all it is fun!

To us, making pasta is above all that: a fun relaxing moment spent creating something tasty that everyone will enjoy later.

maltagliati gluten free pasta recipe



Mix all the ingredients in a large bowl with the help of a fork.

Then place the mixture on a kitchen board and start mixing it with your hands.

The dough has not to get sticky; if it happens, add some extra rice flour or if it is too dry, just water your hands a little and continue to mix until your dough becomes pretty and smooth.


Put the dough in a wrap and let it rest for about 15 minutes.

Roll the dough with a rolling pin or a pasta machine until you get a very thin layer of pasta.

Cut the maltagliati pasta with the help of a knife or with the pasta machine.

Maltagliati have the shape of a rhombus. They don’t have to be precise. Have fun with them 🙂


Take a large pot.

Add a lot of water and bring it to boil.

Add the pasta and cook it for about 5 minutes.


Let’s prepare the sauce: chop the vegetable.

Take a frying pan, add two table spoons of extra virgin olive oil and the vegetables. Put them over low heat. Once they turn golden brown, add the white wine, turn up the heat.

Once evaporated, add the broth first, then the chickpeas (already cooked), the laurel, a pinch of salt and pepper. Cook for about 10 minutes over low/medium heat.

Add the pasta.

Stir everything together on high heat for two more minutes.

Add some fresh rosemary.

Buon appetito!

gluten free fresh pasta recipe maltagliati
gluten free fresh pasta recipe


For 2 people
50 gr whole rice flour
50 gr buckwheat flour
1 egg
1 pinch of salt
1 coffee spoon of extra virgin olive oil
For the sauce
250 gr chickpeas
2 cloves of garlic
1 branch of celery
1 carrot
6 cherry tomatoes
1 laurel leaf
1 pinch of rosemary
1 pinch of salt
2 table spoons of extra virgin olive oil
2 table spoons of white wine
150 ml broth
Recipe by Valentina, Trigoduro blog

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