Maritati Pasta
Homemade Maritati are a traditional pasta from southern Italy, made by mixing two shapes together, usually orecchiette and maccheroni. This combination gives the dish a nice variety of textures and helps the sauce stick really well. Like many rustic Italian pastas, maritati are made with simple ingredients like flour and water. Making them by hand is easy and fun, and it’s a great way to bring a true taste of southern Italy into your kitchen.
Ingredients for Fresh Maritati
300g all-purpose flour (or “00” flour)
150ml lukewarm water
A pinch of salt
Tools
Large mixing bowl
Rolling pin or pasta machine
Knife or pasta cutter
Fork (optional, for shaping)
Large pot for boiling
A Note on Measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
About our Chefs
This recipe is provided by our Chef Francesco Allegro.
Chef Francesco Allegro is an Italian sfoglino who unveils the secrets of pasta-making. His specialties include crafting mouthwatering tagliatelle and tortelli.
STEPS
For the Maritati
Make the Dough
Place the flour in a large bowl.
Gradually add water and a pinch of salt, mixing until a rough dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Cover and let rest for 20 minutes.
Shape the Pasta
Roll out the dough into thin sheets (about 2 mm thick).
Cut into small squares (≈2–3 cm).
Fold or combine different shapes to create the “married” effect: typically pairing small maccheroni pieces with orecchiette-style discs.
Press edges lightly to seal.
Cook the Maritati
Bring a large pot of salted water to a boil.
Add the maritati and cook for 3–5 minutes until they float and are tender but firm.
Drain and reserve a small cup of pasta water.
Prepare the Sauce
Heat olive oil in a pan over medium heat.
Sauté garlic until fragrant.
Add tomatoes, salt, and pepper. Simmer for 5–7 minutes.
Toss cooked maritati in the sauce, adding a little pasta water if needed to coat evenly.
For the Sauce/Toppings
400g canned tomatoes or tomato sauce
2 cloves garlic, minced
2 tablespoons olive oil
Fresh basil leaves
Grated Parmigiano Reggiano or Pecorino cheese