"Maltagliati" is a typical pasta from Emilia-Romagna region. When making the "tagliatelle", the dough is rolled and then cut into thin strips. That part of the dough which has remained, is cut in an irregular manner, so as to obtain pieces of dough quite inhomogeneous. Since for most of the perimeter areas of the sheet, thickness is uneven. The most classic use of maltagliati is with the soup of beans, but there are different versions, also with seafood.

They are made with fresh pasta made from durum wheat semolina, pasteurized fresh eggs (at least 20% of the total pulp), water and salt. Packaged in bags of 500 grams, they should be stored in a refrigerator at a temperature between 2 and 4 degrees and it is recommended to cook them for a period of about three minutes, three minutes and a half.