Marcozzi Maltagliati
Marcozzi Maltagliati: small dry soup pasta (pastina) by Marcozzi (Marcozzi Pasta all'uovo range); ingredients: durum wheat semolina, fresh eggs 30.3%.
Marcozzi Maltagliati is small dry soup pasta (pastina) made by the Italian brand Marcozzi. The product belongs to the Marcozzi Pasta all'uovo range.
Ingredients: durum wheat semolina, fresh eggs 30.3%. Cooking time according to the official site: 6–8 minutes. Pack sizes: 2 kg. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.
Small shapes like this are cooked in broth or in vegetable and legume soups and are often given to children. Allergens: gluten, egg. Small pasta is usually tipped straight into boiling broth or soup and cooked in it until tender. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | Durum wheat semolina, fresh eggs 30.3% |
|---|---|
| Duration | 6–8 min |
| Main use | Broths and soups |
| House range | Marcozzi Pasta all'uovo |
How it connects to Pasta
Marcozzi Maltagliati → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Marcozzi Pasta all'uovo, Maltagliati
Frequently asked questions
How long do you cook Marcozzi Maltagliati?
6–8 minutes, according to the official Marcozzi website.
What are the ingredients of Marcozzi Maltagliati?
Durum wheat semolina, fresh eggs 30.3%.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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