Method

Make a well in the flour on a wooden board, make a hole in the centre and break the eggs into it. Add salt and a little extra virgin olive oil and start working the dough, mixing the eggs with the flour from the centre. Knead the dough for about ten minutes, pressing it with your wrist. Once it is ready, let the dough rest for about ten minutes before starting to knead it. At this point, take the pasta machine and cut out medium-thick sheets, then cut them into lozenges. With the help of a crescent moon, finely chop the red turnip on a chopping board, place the mixture in a bowl, add the salt and the burrata in small pieces. Now boil plenty of salted water with a little oil and cook the maltagliati. As soon as the pasta is cooked, drain it and pour it into a pan with a little of the cooking water, add the turnip and burrata mixture and stir everything together. Serve and add the washed mint leaves.