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.

Maltagliata-Scatola-4000
INGREDIENTS:
Durum wheat semolina, Eggs 32%

THICKNESS:
0,9 – 1,3 mm

WIDTH:
irregolare

COOKING TIME:
4 / 6 min

PORTIONS:
250 g (4 portions)

BOXES:
100 g / 250 g / 1 Kg

CERTIFICATIONS: BRC, IFS, FDA Registration
COUNTRY OF WHEAT CULTIVATION: Italy
COUNTRY OF WHEAT MILLING: Italy