How to make maltagliati pasta shapes
Traditionally made from long pasta offcuts, maltagliati (which translates as ‘badly cut’) pasta shapes are real quick n' easy to make.
They're a great ‘cheat’ shape too, as maltagliati fit the bill perfectly on those days when you’re feeling too lazy to produce fancy stuff from your pasta dough...
• Can’t be bothered filling ravioli parcels? Maltagliati!
• Not in the mood to start pinching bow-tie pasta? Maltagliati!
I love this shape to 'bits' (eugh, excuse the pun!) and since I learned of maltagliati's existence I make these shapes more often than any others.
STEP 1 – Firstly, make your fresh pasta.
Never done this? It’s easy, see my making fresh pasta guide.
STEP 2 – Roll your pasta dough out flat. A thickness of 2mm will do it, you don’t need it super-thin like you do for ravioli.
STEP 3 - Grab a sharp knife or pizza cutter and chop out any medium-sized shapes you like.
Tip: I often chop out rough eye-shaped pieces about 3-4 inches in length, just because I like how they look. But otherwise try shambolic squares, curvy randoms, a complete mix, as you like… it’s (almost) all good!
Why almost? The one thing I don’t recommend doing is simply criss-crossing your pasta in straight lines, as you end up with really tiny corner pieces of pasta that are hardly worth stabbing with your fork!
To cook: Just throw these tasty Italian pasta shapes into a pan of boiling salted water. After they rise to the surface (almost immediately), give them just one more minute before draining.
Why not up the ante and make fresh green or red pasta? See the guides on this fresh pasta recipe page.
Recommended Tool: pasta rolling machine
A pasta machine will speed up your pasta rolling, and give you some valuable long pasta options.
Check out my full review - with video - of the excellent Imperia pasta machine.
I use this piece of kit myself - it's great value, built like a rock, and available with a range of accessories for cutting and making all kinds of pasta.
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