Egg Maltagliati are a type of smooth pasta that sticks well to vegetable, meat and fish-based sauces. Maltagliati are an egg pasta made by Pastificio Caponi with Italian durum wheat semolina flour and fresh eggs from selected farms. A typical delicate Tuscan product that gives a sense of lightness to the dishes in which it is used. They require approximately 6-7 minutes of cooking. The dough is made from durum wheat semolina and fresh eggs, all Italian ingredients. Once mixed at room temperature, the dough is pressed until it reaches the precise consistency. The last process before the drying phase is the spreading using the sheeter, which involves approximately 12-14 manual steps. Drying at room temperature lasts 48 hours. The Caponi pasta factory guarantees the highest quality of pasta by preserving the proteins of the eggs and the carbohydrates of the semolina. Continue visiting our online shop.