Cresc´tajat Pasta

Other Names:




Made with:

Semolina flour, flour and water


Cresc’tajat Pasta: A Humble Dish from Marche

Cresc’tajat, also known as “crestaiate” or “cristaiate,” is a traditional pasta dish originating from the Marche region of Italy, specifically the province of Pesaro Urbino.

Cresc’tajat originated from peasant households in the Marche region. It was primarily a frugal dish designed to utilize leftover polenta. Traditionally, it was made by taking cooled, leftover polenta, mixing it with a small amount of flour and water, and then cutting it into thin strips.

This simple process transformed leftover polenta into a new and flavorful pasta dish, reducing waste and maximizing resources.

Regional Connection:

The dish remains relatively unknown outside of this specific area, reflecting its local character and connection to traditional peasant cuisine.

Today, it represents a historical and cultural aspect of the region, passed down through generations.

Traditionally, cresc’tajat is served with simple yet flavorful sauces, often featuring:

    • Beans: White beans, borlotti beans, or fava beans commonly accompany cresc’tajat.
    • Tomato-based sauces: A simple tomato sauce with garlic and herbs can also be used.
    • Lard or pancetta: These add richness and savory flavor to the dish.

Cresc’tajat is often compared to maltagliati, another Italian pasta shape made from leftover dough scraps. While cornmeal is the traditional base, some modern variations might use flour directly to create the dough.


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