Pasta Maltagliata is our Short Pasta. Perhaps the Pasta that better than any other can offer the ideal basis for giving free rein to one's creativity in the kitchen. Baked in the oven like a lasagna; sautéed in a pan with sautéed fish or with a more characterizing sauce such as “mushrooms and sausage”. To reduce the pastry into even smaller fragments, just crumble it gently in your hands and the right Maltagliata is ready for Pasta and Beans or for a colorful Vegetable and Legume Soup. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  4 / 6 minutes

COD: PDA_MALT Category:



Ingredients:  semolina of germ Lasted, eggs 32%
Form: Irregular short pasta
Sheet thickness: 0,9 ÷ 1,3 mm
Width: irregular
Appearance: bright yellow colour, rough and porous sheet.
Smell: Proper and characteristic of egg pasta

Useful Info

Product Lifetime: 18 months from the production date
For proper storage: Store in a cool, dry and ventilated place, away from heat and light sources.
Allergens: Gluten, Eggs

May contain soy and mustard

Average nutritional values ​​(per 100g)

KCAL: 370
KJ: 1564
Fat: 5,6 g of which saturated 1,8 g
Carbohydrates: 61 g of which sugars 1,1 g
Protein: 16 g
Sale: 0,16 g

Cooking methods

Cook in plenty of water (2 liters for every 100 g of pasta), salted when boiling. Dip the pasta into the water. Do not stir the pasta in the first minute of cooking to preserve the length of the product. Cook over high heat for the indicated cooking time. Drain the pasta and stir it in the pan with the sauce to ensure that it absorbs it.

Italian quality

Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy

From the Cookbook

Maltagliata au gratin with field chicory, anchovy and pecorino cheese

In a large saucepan, cook the sheets for about 4 minutes with salted water and a little extra virgin olive oil. Remove and dry them on a clean towel. Dip the coarsely chopped chicory into the same water and cook it for 4 minutes. Drain the chicory and then add it to the pan. Clean the chicory and chop it coarsely. For the chicory: chop the onion and garlic very finely and fry in a non-stick pan. When it is well dried, add the chopped anchovy. Pour in the vegetable broth and cook over low heat for 5 minutes. Add the blanched and chopped chicory. Season with the grated pecorino. For the handkerchiefs: divide the dough into 6 handkerchiefs of 8×8 cm, fill the center with the chicory, fold them into triangles and place them in individual cocottines. For the béchamel: boil the milk, season with a little salt and white pepper. Mix oil and flour with a whisk by pouring boiling milk. Cook for a few minutes avoiding to create lumps. Glaze the individual handkerchiefs with the same creamy sauce and season with pecorino mixed with breadcrumbs. Gratin in a preheated oven at 180° C for 12 minutes. Garnish with some roasted bacon.

For the chicory filling

  •  50 g EVO oil
  • 80 g white onion
  • 2 g fresh red pepper
  • 60 g anchovy in oil
  • 10 g garlic
  • 100 g vegetable broth
  • 300 g field chicory
  • 40 g aged pecorino cheese 10 g rosemary


For the béchamel sauce

  • 300 g fresh milk
  • 30 g EVO oil
  • 30 g white flour
  • to taste salt and white pepper
  • 30 g pecorino and breadcrumbs
  • 4 slices of bacon