Maltagliati vs Scialatielli
Maltagliati is irregular scraps of egg sheet, cut at random. Scialatielli is short thick irregular ribbon.
Side by side, to scale
10 mmMaltagliati: 30 to 60 mm by 20 to 40 mm
Scialatielli: 100 to 130 mm by 5 to 8 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 | Campania |
| Section | Irregular scraps of egg sheet, cut at random | Short thick irregular ribbon |
| Length | 30 to 60 mm | 100 to 130 mm |
| Width or diameter | 20 to 40 mm | 5 to 8 mm |
| Wall or thickness | 0.6 to 1 mm | 2 to 3 mm |
| Surface | Smooth | Rough |
| Hollow | No | No |
| Dough | Egg pasta | Egg pasta |
| Cook time | 2 to 4 min | 3 to 6 min |
| Brands with a page | not measured | La Molisana |
| Catalogue numbers | not measured | La Molisana no. 109 |
| Cook time across brands | not measured | 18 min |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 288 kcal (fresh pasta) |
| Protein, dry, per 100 g | 11.3 g | 11.3 g |
| Products catalogued | 10 | not measured |
| Pairs with | Pasta e fagioli, Pasta e ceci, In brodo, Pomodoro | Frutti di mare, Vongole, Pomodoro |
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.
Scialatielli
Thick and rough with a cheese-and-herb dough, it stands up to shellfish and holds a light seafood sauce in its uneven surface. It is too heavy for a plain oil sauce and too short for twirling.
Can you swap them?
Not a natural swap. They share 1 sauce: Pomodoro.
Only maltagliati: Pasta e fagioli, Pasta e ceci, In brodo.
Only scialatielli: Frutti di mare, Vongole.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- 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.