December 22, 2015

pasta trimmings


In Emilia-Romagna, Italy, it’s called maltagliati (“badly cut”)—the oddly shaped pasta scraps left over from making hand-rolled noodles like tagliatelle. There, maltagliati is simply part of the regional cuisine. But in America, this byproduct is more likely to be overlooked. We get our pasta trimmings—in every possible shape, size and flavor—from century-old, Greenwich Village pasta maker Raffetto’s. They typically discard the perfectly good scraps, since there’s no demand for them.