Maltagliati vs Pizzoccheri
Maltagliati is irregular scraps of egg sheet, cut at random. Pizzoccheri is short thick grey-brown buckwheat ribbon.
Side by side, to scale
10 mmMaltagliati: 30 to 60 mm by 20 to 40 mm
Pizzoccheri: 60 to 80 mm by 10 to 15 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Ribbons | Ribbons |
|---|---|---|
| Region | Emilia-Romagna | Lombardy |
| Section | Irregular scraps of egg sheet, cut at random | Short thick grey-brown buckwheat ribbon |
| Length | 30 to 60 mm | 60 to 80 mm |
| Width or diameter | 20 to 40 mm | 10 to 15 mm |
| Wall or thickness | 0.6 to 1 mm | 2 to 3 mm |
| Surface | Smooth | Rough |
| Hollow | No | No |
| Dough | Egg pasta | Buckwheat |
| Cook time | 2 to 4 min | 8 to 12 min |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | not measured |
| Protein, dry, per 100 g | 11.3 g | not measured |
| Products catalogued | 10 | 3 |
| Pairs with | Pasta e fagioli, Pasta e ceci, In brodo, Pomodoro | Butter and sage, Four cheese |
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.
Pizzoccheri
Buckwheat is crumbly and earthy, so the shape is built for one thing: butter, melting alpine cheese, and vegetables cooked in the same pot. It does not take tomato or oil sauces.
Can you swap them?
Maltagliati for pizzoccheri: yes, irregular short pieces in the same width.
Only maltagliati: Pasta e fagioli, Pasta e ceci, In brodo, Pomodoro.
Only pizzoccheri: Butter and sage, Four cheese.
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.