Creamette, New World Pasta Company
Creamette Mafalda Pasta
What it is
Mafalda is a type of pasta characterized by its long, flat ribbons with ruffled edges. It is made from durum wheat semolina, a common ingredient in many dried pastas. The distinctive shape holds sauces well, making it a versatile choice for various dishes. This pasta is a staple in many kitchens for its ability to transform simple ingredients into satisfying meals. It cooks to an al dente texture when prepared correctly.
How people cook with it
This pasta shape is excellent for capturing and holding onto a variety of sauces, from light vinaigrettes to hearty meat or vegetable ragus.
- Tossed with pesto
- Served with marinara sauce
- Mixed into pasta salads
- Paired with cream sauces
To cook mafalda, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until it reaches your desired tenderness, typically al dente. Drain the pasta well, reserving some of the cooking water if you plan to finish the sauce with it. Toss the drained pasta immediately with your chosen sauce and any other desired ingredients. The ruffled edges are designed to cling to sauce, ensuring every bite is flavorful.
How it differs from similar foods
Mafalda's unique ruffled edges distinguish it from straighter pasta shapes like spaghetti or fettuccine. This texture provides more surface area for sauces to adhere to, offering a different mouthfeel and flavor distribution compared to smooth-surfaced pastas. It's wider than linguine but not as broad as pappardelle.
Who it is for
Home cooks looking for a pasta shape that complements a wide range of sauces will appreciate mafalda.
How to keep the rest
Store uncooked mafalda in a cool, dry place in its original packaging or an airtight container. Keep it away from direct sunlight and moisture to maintain its quality and prevent spoilage. Properly stored, it can last for a long time, making it a convenient pantry item.