Maltagliata Dried Egg Pasta

La Pasta Aldo

This is an artisanal egg pasta made with durum wheat semolina and fresh eggs, cut into irregular, rustic shapes. Maltagliata translates to “badly cut,” reflecting its uneven, jagged strips—traditionally created from leftover pasta dough. It’s a hearty pasta often served in soups, stews, or with rustic sauces such as beans, lentils, or vegetable ragùs. La Pasta Aldo’s slow drying process preserves the authentic texture and deep flavor of homemade-style egg pasta.