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Maltagliati () are a type of
File:Pasta 2006 3.jpg, Pasta designs, including maltagliati.
Maltagliati () are a type of pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...
product typical to the Emilia-Romagna
egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman)
, population_note =
, population_blank1_title ...
region of Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...
.
In the manufacture of pasta such as tagliatelle
Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ''tagliatelle'' are long, flat ribbons that are similar in shape to fettucci ...
, dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...
is rolled and then cut into thin strips, producing noodles. The excess parts of the dough, generally the edges, are left with irregular shape and thickness, therefore "poorly cut" or in Italian, ''maltagliati''. Maltagliati are therefore cut from such scrap pieces of pasta, and differ in shape, size and thickness.
As probable food for the poor, recipes for maltagliati generally call for simple, inexpensive ingredients. The most classic use of maltagliati is in bean soup, but there are several other recipes involving them.
Maltagliati are not the only pasta traditionally made with dough scraps. Strozzapreti
Strozzapreti (; "priest choker" or "priest strangler" in Italian language, Italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of Sa ...
, a dish from Romagna
Romagna ( rgn, Rumâgna) is an Italian historical region that approximately corresponds to the south-eastern portion of present-day Emilia-Romagna, North Italy. Traditionally, it is limited by the Apennines to the south-west, the Adriatic to th ...
, is not cut as maltagliati but rolled in the palms, producing elongated flute shapes of pasta. The legend of Strozzapreti relates to the mandatory tithe
A tithe (; from Old English: ''teogoþa'' "tenth") is a one-tenth part of something, paid as a contribution to a religious organization or compulsory tax to government. Today, tithes are normally voluntary and paid in cash or cheques or more ...
to the local clergy. According to the legend, Romagnaese housewives, as they manufactured this pasta may have noted, "With what could we strangle (''strozza'') the priest?"
Origin
Modern matlagliati show a close resemblance to those known from literary sources of ancient Roman and Greek times. This could be a hint of their origin.References
{{Reflist Types of pasta