Organic Buckwheat and Rice Maltagliati

60% rice and 40% buckwheat, from naturally gluten-free flours — just flour and water

The format of the kitchen that does not waste, with the dark and rustic character of the false cereal from the East

Buckwheat and Rice Maltagliati from Predio Potantino

These maltagliati are made from a recipe of absolute simplicity: organic buckwheat and rice flour and water, nothing else. The ratio—60% rice and 40% buckwheat—is expertly crafted: the rice provides firmness and a delicate base, while the buckwheat adds its unmistakable rustic character, its burnished color, and that toasted, slightly bitter flavor that makes it unique. The maltagliati's irregular shape, with its edges that catch the sauce, enhances the full-bodied texture of these naturally gluten-free flours. With 9,34 g of protein per 100 grams and zero sugar, they are a substantial pasta that moves from broth to pan with equal ease.
 

The roots of these Maltagliati are deep in tradition

Buckwheat is the great pantry impostor: despite its name, it's not a cereal—it's a polygonaceae, a botanical cousin of rhubarb—and its dark, triangular seeds arrived in Europe from the East along medieval routes, earning the name "saracen" for their brown color and exotic origins, like everything else arriving from the East at the time. In Italy, it found its chosen home in the Alpine valleys, where the cold didn't scare it: in Valtellina, it became the king of pizzoccheri and polenta taragna, the dark, proud food of the mountains. As for the shape, maltagliato is the product of the peasant wisdom of "nothing goes to waste": the irregular scraps of pasta dough, promoted from leftover to noble shape. Two stories of redemption, on the same plate.
 

Choosing Buckwheat and Rice Maltagliati means taking care of yourself

Buckwheat is among the most valuable "false grains": it provides high-quality protein with all the essential amino acids—here 9,34 g per 100 grams, paired with rice—along with rutin and other flavonoids traditionally valued for healthy microcirculation, and minerals such as magnesium and manganese. The flours used are naturally gluten-free, with zero sugar and minimal salt content; those with celiac disease should note the label warning about possible traces of cereals containing gluten. Only two organic ingredients, without additives or emulsifiers: this alternative pasta makes no apologies for wheat pasta.
 

How to Best Use: Organic Buckwheat and Rice Maltagliati

• WITH SAUTÉED MUSHROOMS, THE NATURAL COMBINATION: the toasted flavour of buckwheat was born for the forest — sauté them with Fresh Cleaned Champignon Mushrooms sautéed pasta, garlic and parsley, stirring with a ladle of cooking water: the irregular edges of the maltagliato collect every drop of the sauce.
• SOBA STYLE, HOT OR COLD: Pay homage to the buckwheat noodles' eastern kinship by serving them in hot broth with Shiitake Mushrooms in Oil, or cold, seasoned with a few drops of Biodynamic Modena PGI Balsamic Vinegar Cream and sesame seeds: your home-made noodles, with an Italian passport.
• WITH SWEET AUTUMN VEGETABLES: the bitter character of buckwheat loves sweetness — sauté them with stock cubes Delicate Pumpkin browned and Biodynamic Sweet Potatoes Baked: an autumnal dish of contrasts that warms and fills you up.

The Producer: Predio Potantino

Predio Potantino is an artisanal company that transforms alternative organic flours into pastas with character: essential recipes made with just flour and water, traditional shapes, and naturally gluten-free ingredients, for a pasta that combines substance and simplicity.
 

Ingredients

Organic buckwheat and rice flour (60% rice, 40% buckwheat), water. May contain traces of cereals containing GLUTEN.
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy value: 341,06 kcal (1428 kJ)
• Fat: 1,62 g, of which saturated fatty acids 0,26 g
• Carbohydrates: 77,02 g, of which sugars 0 g
• Fiber: 3,02 g
• Protein: 9,34 g
• Salt: 2,49 mg

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp