Sift the semolina flour with the spelt flour, place it on a wooden board and make a well in the centre. Break the eggs in the centre of the flour, add a pinch of salt and pour in the extra virgin olive oil. Mix the flours and the eggs with a fork, then start kneading the dough, until the dough is soft, elastic and it doesn’t stick to your fingers anymore. You’ll need about 10 minutes. Let it rest for about 30 minutes at room temperature, wrapped in cling film or covered with a bowl.
After the resting time, roll out the dough: you can use a classic rolling-pin or the pasta maker. The most important thing, either you’re using the rolling-pin or the pasta maker, is to keep rolling and flipping and rolling and flipping until you get a dough that is paper-thin.
Let the pasta sheets dry on a floured wooden board for about 15 minutes, then cut with a sharp knife or a pizza cutter into lozenges or free forms.
You can use your maltagliati immediately or store them in the fridge for a day. They cook in salted boiling water in less than a minute. Drain and toss in the sauce.
You can freeze them, laying them on a floured tray, and collect them once frozen in a bag. When you cook the frozen maltagliati allow one more minute to cook.