Maltagliati

Maltagliati are a type of pasta typical of Emilia-Romagna. These irregularly shaped diamonds are made from scraps of egg tagliatelle: the edges of the leftover pasta, not enough to make more tagliatelle, are cut randomly and unevenly.

Category:

Maltagliati 500 gr

Bronze drawn egg pasta

  • Italian durum wheat semolina

Cooking time: about 11 minutes. It is recommended not to stir the pasta during cooking to avoid its crumbling.

 

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