Maltagliati

Ingredients Wheat flour and eggs, or sometimes flour and water. In Lombardy, some parmigiano is added. In Carnia (Friuli), buckwheat and butter; in some areas of the Marche, only fine bran.

How Made The flour is sifted and kneaded long and vigorously with eggs or just with water. The dough is left to rest, then rolled out with a rolling pin into a sheet, not too thin, and irregular lozenge shapes of variable size are cut from it.

The maltagliati of Puglia begin as a very thin pasta sheet, which is cut into long strips 1½ or 2½ inches (4 or 6 cm) wide. These strips are then cut on the short side into small, flat noodles. Both shapes are boiled in plenty of salted water or in broth.