LA PASTA DI ALDO

Tagliatelle


Pappardelle


Amalfitane


Chitarrine


Filini


Maccheroncini


Maltagliata


Neno


Farrine


Farrini


Saracene


Verde Spinaci


Pasta e Pomodoro


Chitarrine con Nero di Seppia


Tagliatelle con Limone


Tagliatelle con Zafferano


Tagliatelle al Tartufo


Chicche di Pappardelle


Chicche di Tagliatelle


Chicche di Filini


Chicche di Maccheroncini

Maltagliata

Ingredients:Durum wheat semolina, Eggs 32%

Thickness:0,9 - 1,3 mm

Width:uneven

Cooking time:4 / 6 minutes

Portions:250 g / 4 portions

Boxes:250 g / 1 Kg


Maltagliata Pasta is our take on Pasta Corta, a traditional range of pastas encompassing smaller formats. Perhaps more so than any other, it is the pasta that can provide the ideal base to give free rein to one's creativity in the kitchen.
It can be baked in the oven like lasagne, cooked in the pan with a sautée of fish, or with a more distinctive sauce using a similar method to the traditional Italian dish of Funghi e Salsiccia. To reduce the dough into even smaller fragments, all you need to do is crumble it slightly in your hands and you have the perfect size Maltagliata to make Pasta e Fagioli or a colourful soup of vegetables and legumes.