Maltagliati Pasta

Giuseppe Cocco

This artisanal pasta is made in Abruzzo, Italy, by Pastificio Giuseppe Cocco using durum wheat semolina, bronze-die extrusion, and slow drying. Maltagliati translates to “badly cut” — a rustic style of pasta made from irregular, unevenly cut strips. Traditionally created from leftover dough, maltagliati are often used in soups, bean stews, or paired with rustic vegetable sauces. Their uneven shapes give dishes a homemade feel and allow them to catch sauce differently in each bite.