Maltagliatti, or “poorly cut” pasta
is typically comprised of the scraps left over from making ravioli, tortellini, or the unused sheets from making lasagne. the only problem is,….
to make enough Maltagliatti for service at Il Corvo, we would have to make 100 killos of ravioli, and seriously, wouldn’t you just rather eat the ravioli?
But there is something quite pleasant about eating the misshapen, haphazardly cut pieces of flat pasta. So we purposefully-poorly cut the pasta.
The question I pose to you is….
If we cut it that way on purpose, and its delicious….
can you still call it “poorly” cut?
And if we toss it with Cauliflower, Saffron and Spring Onions, what say you then?
Pappardelle, alla Bolognese
Tagliatelle, in a “Double-Happiness Asparagus” sauce