🇮🇹 Italian · Pasta
🍲 Maltagliati e Fagioli
Maltagliati e Fagioli
Literally 'badly cut' pasta made from irregular scraps of dough, simmered into a thick, comforting soup with borlotti beans in the frugal tradition of Emilia-Romagna's home kitchens.
Maltagliati were born from resourcefulness rather than design, made from the leftover trimmings of fresh pasta sheets rolled for other dishes, cut into whatever rough shapes remained and never wasted, most often finding their way into a simple, hearty bean soup.
Ingredients
Equipment: Mixing bowl, Rolling pin, Large pot
- 300 g (2¼ cups) 00 flour
- 3 eggs
- Pinch of salt
- 400 g (2 cups) dried borlotti beans, soaked overnight
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 sprig rosemary
- 1.5 L (6 cups) vegetable or chicken stock
- 60 ml (¼ cup) extra virgin olive oil
- Salt and pepper, to taste
- Grated Parmigiano-Reggiano, for serving
Method
- Make the pasta dough by combining flour, eggs, and salt, kneading until smooth. Wrap and rest for 30 minutes.
- Drain the soaked beans and simmer in fresh water until tender, about 1 hour; drain and set aside, reserving some liquid.
- Warm the olive oil in a large pot and sauté the onion, carrot, and celery until softened, then add the garlic and rosemary.
- Add the cooked beans and stock, and simmer for 20 minutes to let the flavors meld, mashing a portion of the beans against the side of the pot to thicken the broth.
- Meanwhile, roll the pasta dough thin and cut it into rough, irregular pieces of no particular shape — this is the essence of maltagliati.
- Add the pasta scraps directly to the simmering soup and cook for 3–4 minutes until tender.
- Season to taste, and serve hot with a drizzle of olive oil and a dusting of Parmigiano.
Chef Tips
- The irregular, "badly cut" shapes are entirely traditional — there's no need to aim for uniformity.
- Mashing some of the beans into the broth is what gives this soup its characteristic thick, hearty body.
- This is a dish that improves with a day's rest, as the flavors continue to deepen.
Common Mistakes to Avoid
- Trying to cut the pasta into neat, uniform shapes, which misses the point of the dish entirely.
- Making the soup too thin — maltagliati e fagioli should be substantial enough to eat with a fork.
- Overcooking the fresh pasta, which cooks very quickly once added to the hot broth.
Nutrition (per serving)
Health Benefits
- Borlotti beans provide plant-based protein and substantial fiber.
- A wholesome, satisfying dish built from humble, nourishing ingredients.
Cultural Note
Maltagliati e fagioli exemplifies the no-waste philosophy of Emilia-Romagna's home cooking, turning pasta trimmings that would otherwise be discarded into a beloved family staple.
Storage & Serving
Storage: Refrigerate up to 3 days; flavor improves the next day.
Reheating: Reheat gently on the stovetop, adding water or stock to loosen as the pasta absorbs liquid over time.
Serve with: Crusty bread, A drizzle of good olive oil at the table