Maltagliati translates to “badly cut” and is a pasta typical of the Emilia-Romagna region of Italy. The pasta scraps are rolled out and cut into thin strips and oddly shaped pieces and used with other scrap produce to make an amazing pasta dish!
Instead of throwing out or composting broccolini stems and bell pepper scraps, we added them to a tomato sauce with garlic and finished it with Parmigiano-Reggiano.
Cook time will vary on size and shape. Cook until al dente and add Maltagliati to your favorite soup or sauce!
