Maltagliati with Mushrooms

Maltagliati with Mushrooms

One thing I’ve been doing in my time off of work has been experimenting with homemade pasta. I’ve been using Marco Canora’s recipe for the dough, and have wound up with a lot of pasta scraps while trying to form tortelli.

So, what do you do with pasta dough scraps? Call it maltagliati and turn it into a new dish! Maltagliati literally means “badly cut”…luckily the Italian name sounds more gourmet. Matt and I still can’t stop calling them “pasta scraps,” though.

Each time we made pasta, we laid the extra rolled out dough on sheet pans and dusted them with semolina flour to keep from sticking. Once they seemed dry enough, we stored them in containers in the refrigerator.

I chose a very simple preparation of our maltagliati, using the basic technique from a Rachael Ray recipe with the ingredients I had on hand. This recipe could also be used for any kind of fresh pasta, but I have to say – the maltagliati was fun to eat!

Maltagliati with Mushrooms

Adapted from Rachael Ray recipe

Maltagliati with Mushrooms

Ingredients (2-4)

  • 2 Tbsp. butter
  • 10 oz. cremini mushrooms, sliced
  • Pinch of chili flakes
  • Salt and pepper
  • 8 oz maltagliati, or other fresh pasta
  • 1/3 cup freshly grated Parmesan
  • Handful of fresh parsley, chopped


Melt the butter in a large skillet over medium-high heat.

Cooked Mushrooms

Add the mushrooms and chili flakes, and cook until the mushrooms are browned. Season with salt and pepper.

Meanwhile, cook the maltagliati until al dente. Add the cooked maltagliati to the mushrooms along with about a half cup of the pasta water. Add the cheese and cook for a minute or so until a light sauce forms.

Maltagliati with Mushrooms

Toss in the fresh parsley.

Maltagliati with Mushrooms

Something I often do when I’m cooking a vegetarian pasta dish is cook a chicken sausage for myself on the side, as you can probably see. However, the pasta was the real star of my dinner plate!

Have you ever had maltagliati?

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  • In and Around Town

    I have never heard of maltagliati – but I would have never known those were scraps! Looks like a delicious and resourceful meal to me!

  • Shannon G

    this looks absolutely fantastic!! i haven’t made homemade pasta in way too long, perhaps i’ll make some time for it in the new year!

  • Megan

    Maltagliati is so much fun! This dish sounds simple and tasty. I can’t wait to move and get all my stuff unpacked and dig out my pasta maker. I haven’t made fresh pasta in so long and I’ve been dying to since we got back from Italy.

  • Meghan M.

    Your pasta scraps sadly look better than any pasta I have ever made! Delicioso!

  • Michelle Collins

    I love making (and eating) homemade pasta! We recently got a pasta roller as an early wedding gift, but have yet to use it. I think that needs to change!

  • Elizabeth

    Gorgeous photos! I could so go for a steaming plate of mushrooms and pasta now

  • Joanne (eats well with others)

    I’ve made ravioli before but I’m pretty sure I just threw my scraps away! SHame on me. Next time I’m turning them into an awesome dish like this.

  • Sacha

    There’s nothing like fresh homemade pasta no matter what it looks like. Those wide, thin scraps must be incredible! And I love the shot that captures the steam.

  • Amy (Savory Moments)

    Homemade pasta is incredible. I’ve not had maltagliati before, but I do love any pasta dish featuring mushrooms. I make quite a few and they are simple yet delicious!

  • Taryn Collins

    I rarely make homemade pasta, but this makes me want to! I love any dish featuring pasta and mushrooms, so I bet this was super delicious.

  • Simply Life

    i am so impressed you’ve been making your own pasta – this is definitely something I would order at a restaurant!

  • Daniela @FoodrecipesHQ

    Hi Collen, I’m italian and very picky with pasta recipes. This is a very good one, simple and based on flavours of a few fresh ingredients: these are the secrets of the real italian cuisine. Congratulations!

  • Bianca Garcia

    I love fresh pasta, and simple preparations like this. I also sometimes do a chicken sausage on the side for dinner. Happy New Year!

  • Veronica Krystle Davis

    After so much rich food during Christmas, this is what I should make for New Year’s Eve dinner. Happy New Year.

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