Maltagliati with Mushrooms and Pea Tendrils

This irregularly shaped pasta is coated in a silky pan sauce that comes together quickly with reserved pasta cooking liquid and Parmesan cheese.

Maltagliati with Mushrooms and Pea Tendrils

Greg Dupree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer

Total Time:
25 mins
4 servings

Translating to “badly cut,” maltagliati pasta traditionally makes use of scraps leftover from cutting rolled pasta dough. The resulting uneven, square pieces are an ideal vehicle for a light and starchy sauce made from reserved pasta cooking liquid and freshly grated Parmesan cheese in this recipe from Jason Barwikowski of Oregon's Hiyu Wine Farm. Nutty porcini mushrooms absorb the slightly sweet sherry vinegar and pair perfectly with fresh and frilly pea tendrils. Cremini mushrooms make an excellent substitute if porcinis are out of season. You can find maltagliati pasta at specialty grocery stores and at


  • 3 tablespoons unsalted butter

  • 3 tablespoons olive oil

  • 6 medium clove garlic cloves, lightly smashed

  • 1 pound fresh porcini, trumpet, or cremini mushrooms (gills removed), cut lengthwise into 1/2-inch-thick slices (about 6 1/2 cups)

  • 1 teaspoon kosher salt

  • 3 tablespoons sherry vinegar (such as Sanchez Romate Reserva)

  • 12 ounces dried maltagliati pasta (see Note), or fresh lasagna sheets, cut or torn into 1- to 1 1/2-inch squares

  • 2 ounces Parmesan cheese, grated (about 1/2 cup), plus shaved Parmesan cheese, for garnish

  • 5 cups lightly packed tender pea tendrils, trimmed and cut into 2-inch pieces


  1. Bring a large pot of salted water to a boil over medium-high.

  2. Meanwhile, melt butter with olive oil in a large, high-sided skillet over medium-low. Add smashed garlic, and cook, stirring occasionally, until lightly golden and softened, about 3 minutes. Add mushrooms, and stir to coat with butter mixture; sprinkle with salt. Increase heat to medium; cook, stirring occasionally, until mushrooms are lightly browned, tender, and liquid evaporates slightly, about 6 minutes. Stir in sherry vinegar; cook, stirring often, until mushrooms absorb vinegar, about 2 minutes. Remove from heat, and set aside.

  3. Add pasta to boiling water; cook, stirring occasionally, until al dente, 2 to 3 minutes for fresh pasta or about 6 minutes for dried pasta. Drain, reserving 1 1/2 cups pasta cooking liquid.

  4. Return mushrooms in skillet to heat over medium. Add cooked pasta, grated Parmesan, and 1 cup reserved cooking liquid; cook, stirring constantly, until a silky sauce forms and gently coats pasta, about 2 minutes. If needed, stir in additional reserved cooking liquid until sauce reaches desired consistency. Remove skillet from heat, and fold in pea tendrils until wilted slightly. Garnish with shaved Parmesan.

Suggested Pairing

Light-bodied Pinot Noir: 2021 Willamette Valley Vineyards Whole Cluster

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