What on earth is ‘matagliati’ I hear you say? To translate, it basically means ‘crazy pasta’ or ‘bad pasta’. We have fond memories of Mum and Nonna keeping the scraps of the left over bits from the fresh pasta making session in the kitchen –the stuff that wasn’t long enough to hang over the clothes horse to dry. These matagliati would get added to some beautifully brewed chicken brodo (broth) or into the pasta e fagioli (pasta and bean dish).

In this recipe, we take 500g of Yarra Valley Pasta’s Free Range Egg Lasagne sheets and simply just tear them up – in any size or shape. These lasagne sheets form the basis of all the Yarra Valley Pasta’s product range – filled ravioli and freshly cut pasta’s – a whole seven certified free-range eggs per kilo, combined with GM free grown Australian Durum Wheat. This recipe combination makes for a truly premium pasta.

 

Snap and discard the rough ends of the stalks from two bunches of asparagus and blanch the main part and tips in one litre of either chicken or vegetarian stock for up two minutes. You want the asparagus to stay slightly crispy!

 

Heat 100g of unsalted butter, one shallot, a clove of garlic and six slices of prosciutto in a pan and gently fry for a minute or so. With a slotted spoon, take the blanched asparagus pieces out of the simmering stock and add to the sauce. Set aside.

Don’t throw away the stock! Place the pasta pieces in the simmering stock and continue stirring while the pasta cooks for up to five minutes. Drain pasta from stock and then add it to the sauce, mixing well to combine.

Serve up and top with freshly grated pecorino (or parmiggiano) cheese and cracked black pepper. If you would prefer a vegetarian option, simply eliminate the prosciutto and perhaps you could add a handful of toasted almonds!

Ps – good stock is everything!! If you would like our Nonna’s and Mother’s recipe, please send us a message and we will be more than happy to share our secret with you!