Egg Maltagliati with Ragù Bianco

The flour combination in this homemade pasta recipe makes my favorite dough for noodles such as pappardelle, tagliatelle, farfalle (bowties) and the short diamond shape used in this recipe. The dough can be stretched thin but is still sturdy enough to accommodate a robust sauce.

In Abruzzo, this shape is known as tacconelle but I hesitate to use that wor…