Maltagliati
Pasta from Scraps
Maltagliati means badly cut in Italian. These irregular pasta shapes were originally created from leftover dough after cutting other pasta like tagliatelle or ravioli a clever and humble way to avoid waste in traditional Italian kitchens.
Rooted in Zero-Waste Philosophy
In classic Italian cooking, nothing goes to waste. Instead of discarding dough scraps, home cooks cut them into rough shapes and used them in hearty soups or sauces. The result? A pasta shape thats rustic, unique, and full of character.
Centered in Emilia-Romagna
While found across Italy, Maltagliati is most strongly associated with Emilia-Romagna, where its officially recognized as a Traditional Food Product (Prodotto Agroalimentare Tradizionale) by the Italian government.
One Name, Many Forms
Though often labeled Maltagliati, these pastas take different names and shapes depending on the region
- Pizzoccherini in Valtellina (short ribbons from Pizzoccheri scraps)
- Sagne in southern Italy (flat squares or strips)
- Maltagliati n.66 by Poiatti (diamond-shaped dry pasta)
What Dishes Use Maltagliati?
Its rough edges make Maltagliati perfect for holding onto thick sauces or brothy soups. Common pairings include
- Bean soups (Maltagliati e Fagioli)
- Rich meat sauces (Ragù, Bolognese)
- Cream sauces (mushroom, cheese)
- Baked with ham and cheese (South Tyrol style)
Regional Creativity
- Puglia: with chickpeas and herbs
- Marche: in duck or sausage sauces
- Lombardy: chestnut flour Maltagliati with creamy mushroom sauce or simply tossed with mascarpone
