Maltagliati with Asparagus, Lemon & Pecorino Crisps

An effortlessly rustic pasta shape paired with crisp Pecorino wafers and the delicate flavours of spring. Maltagliati, which means “badly cut,” originated in Emilia-Romagna to use the leftover trimmings from more precise pasta shapes like tagliatelle. These scraps were never wasted but rather gathered and transformed into a meal in their own right. Today, maltagliati stands on its own as a celebration of rustic tradition: irregular, playful and full of charm. In this version, the simplicity