Grocery
Maltagliati Pasta
What it is
Maltagliati is a type of Italian pasta characterized by its irregular, hand-cut shapes. The name translates to 'badly cut' or 'poorly cut,' reflecting its rustic appearance. These pieces are typically made from durum wheat semolina and water, similar to many other dried pastas. Their varied sizes and shapes are a hallmark of traditional, artisanal pasta making. This pasta is a staple in many Italian households.
How people cook with it
Maltagliati is a versatile pasta that pairs well with a variety of sauces and ingredients. Its unique shapes hold sauce effectively.
- With hearty meat sauces
- In robust bean soups
- Tossed with vegetables
- As a simple side dish
To cook maltagliati, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions, usually until al dente, meaning it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained maltagliati immediately with your chosen sauce or ingredients. The irregular shapes help to capture and distribute flavors throughout the dish.
How it differs from similar foods
Unlike uniformly shaped pastas like penne or spaghetti, maltagliati's uneven pieces offer a more varied texture in each bite. This rustic quality is a key distinction, making it ideal for dishes where the pasta is meant to be a prominent textural element.
Who it is for
Home cooks who appreciate traditional Italian cooking and enjoy rustic textures will often choose maltagliati.
How to keep the rest
Store any unused dried maltagliati in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a long time.