What are maltagliati pasta?
Maltagliati pasta are pasta, which are made of residues and waste creations that remained after other pasta. In some parts of Italy, the random shapes of Maltagliati have become so popular in some parts of Italy that some companies actually deliberately produce these pasta, introduce large leaves of dough and cut them into harsh trapezes. These pasta are most common in areas where fresh pasta is available, although sometimes also sold. On a pinch you can break the noodles lasagna to make maltagliati. The pasta seems to have come in the district of Emilia, northern Italy, although the Italians undoubtedly used their pasta for hundreds of years, because there is no reason to throw away perfectly good dough.No, and it is a classic accompaniment to Fagioli pasta or "pasta and beans", popular Italian food that has spread to other areas of the world. Maltagliati pasta are less suitable for things such as baked pasta because their irregular shapes Mohou cook unevenly. They can also be applied by some sauces, depending on how nervous you are when serving pasta.
As with other pasta, these pasta may come in a series of flavors, depending on what has been added to the pasta. It is also produced with a number of different types of wheat. If you are buying dried Maltagliati pasta, try to get pasta made of Durum wheat that is stronger. Durum wheat will withstand long -term cooking, allowing pasta to remain resistant and chewing even after they have been brewed for too long. For fresh pasta, the use of Durum wheat is not so important, but the pasta is likely to be higher Qualita with Durum wheat.
Some markets and Italian importers can carry dried maltagliati pasta, and if you happen to live near the pasta factory, you can probably choose fresh pasta. You can also make maltagliati pastovIny fresh at home with the help of a pasta machine. Mix your favorite pasta, unpack it thin and accidentally trim it with a knife to create irregular shapes, preferably about the same size to have a similar cooking time.