Maltagliati vs Pizzarelle
Maltagliati is irregular scraps of egg sheet, cut at random. Pizzarelle is short hand-rolled strips, thick and irregular.
Side by side, to scale
10 mmMaltagliati: 30 to 60 mm by 20 to 40 mm
Pizzarelle: 30 to 50 mm by 8 to 12 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Ribbons | Hand-formed |
|---|---|---|
| Region | Emilia-Romagna | Lazio |
| Section | Irregular scraps of egg sheet, cut at random | Short hand-rolled strips, thick and irregular |
| Length | 30 to 60 mm | 30 to 50 mm |
| Width or diameter | 20 to 40 mm | 8 to 12 mm |
| Wall or thickness | 0.6 to 1 mm | 2 to 3 mm |
| Surface | Smooth | Rough |
| Hollow | No | No |
| Dough | Egg pasta | Semolina and water |
| Cook time | 2 to 4 min | 5 to 8 min |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 11.3 g | 13.0 g |
| Products catalogued | 10 | not measured |
| Pairs with | Pasta e fagioli, Pasta e ceci, In brodo, Pomodoro | Pasta e fagioli, Pomodoro, Sausage ragu |
Maltagliati
Thin irregular pieces with lots of edge, so they suit soups and loose sauces that they can float in: beans, chickpeas, a broth, a light tomato. They are too fragile for a heavy ragu.
Pizzarelle
Thick and chewy: beans, a tomato with pecorino, a sausage sauce.
Can you swap them?
Maltagliati for pizzarelle: yes, short irregular pieces.
Both take Pasta e fagioli, Pomodoro.
Only maltagliati: Pasta e ceci, In brodo.
Only pizzarelle: Sausage ragu.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.