The maltagliati are a type of pasta recognized as a typical product of the Emilia-Romagna region.
They are considered a derivative of the tagliatelle. During the preparation of the latter, in fact, the dough is rolled up and cut into thin strips. The part of the sheet in excess (usually the edges) is very unevenly cut in the shape and thickness, resulting in the maltagliati.
The maltagliati can be eaten with the soup of beans, and legumes in general (Recipe) but there are still many recipes, mostly poor, providing for their use.
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Last modified date: 04/09/2014