Maltagliati means “badly cut,” and is so named because the pieces are cut from the sheet of dough in random shapes. In order for us to ensure that the pasta cooks evenly, however, ours only look randomly cut but are actually all cut to the exact same shape and size.

Ingredients

　　Dry Dough (page 163)

　　Semolina, for dusting

　　All-purpose flour, for dusting

　　Roll the dough out to the second thinnest setting on the pasta sheeter (number 7 using a KitchenAid attachment) according to the directions given in “Matt’s Scuola di Pasta” (page 158 ). Dust a baking sheet with semolina and dust a flat work surface with flour. Place one sheet on the flour-dusted work surface and use a hard-edged ruler as a guide to trim and discard the edges of the pasta sheets so you’re left with perfect rectangles. Starting from one corner and moving to the opposite corner, use a straight-edged rolling pastry cutter to make a cut across the pasta. Using the ruler as a guide, make similar parallel cuts 1 inch apart from the original cut. Do the same in the opposite direction to form diamond-shaped pasta. Place the cut pasta on the semolina-dusted baking sheet and continue cutting the remaining sheets in the same way. Use the maltagliati or cover the baking sheet with plastic wrap and refrigerate the pasta up to one day. To freeze, place the baking sheet in the freezer until the pasta is firm to the touch. Transfer the pasta to sealable plastic bags, or an airtight container, dusting off the excess semolina, and freeze for up to two weeks (any longer and the pasta will dry out and crack).

　　The Mozza Cookbook