Maltagliati pasta with pear, gorgonzola and walnut sauce

There are certain rich and flavourful pasta dishes to which it is virtually impossible to say no. One example is maltagliati – a traditional pasta shape - with pears, blue cheese and walnuts which, if prepared to perfection following our recipe here, will provide you and your guests with a moment of real magic. Ideally make your own maltagliati at home, but if you don’t have the time to try your hand at making egg pasta you can also buy maltagliati or another type of pasta to your liking, ready-made. Even pasta such as macaroni or orecchiette go perfectly with this sauce. As for the sauce, gorgonzola and walnuts are well-known to go very well together. But perhaps you are concerned, or at least intrigued, by the addition of pears? Don’t worry: in some savoury dishes fruit goes perfectly, creating a blend rich in flavour but with a light, refreshing note that gives balance to the dish, just as in this case. In short, you should try it!

Ingredients

  • Italian 00 flour 300 grams
  • eggs 3 units
  • pear Williams pear
  • walnut 50 grams
  • gorgonzola cheese 200 grams
  • fresh cream 50 millilitres
  • butter A knob of butter
Information
20 minutes Total time
10 minutes Active time
Serves 3 persons
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Preparation

Prepare the egg pasta according to our basic recipe, then roll it out to medium thickness and cut out the pasta shape with a knife in an irregular way. Peel the pear and cut into 1cm cubes. Sauté the pear in a pan with some butter until tender. Cook the pasta in boiling salted water for 3 minutes, then mix it with the gorgonzola in a pan with a dash of cream, the chopped walnuts and the cooked pears. Serve with a few nuts and some pieces of uncooked pear as decoration. Finish with a sprinkling of freshly ground pepper.

Tips
When making this dish, try and get yourself some Williams pears. They have the right balance between sweetness and acidity and are perfect for pairing with walnuts.
Trivia
‘Maltagliati’ is a pasta shape which you can really easily make at home, because even if they are irregular and imperfect in the way they are cut out, that is how they are supposed to be! Their origin is squarely in the region of Emilia and they are classically used in minestrone bean soup, although you will also find them in other recipes.

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