De Cecco
De Cecco Mafaldine No. 2 Pasta
What it is
Mafaldine, also known as Reginette, are a type of long, flat pasta characterized by their distinctive ruffled edges. This shape is named in honor of Princess Mafalda of Savoy. The wavy edges are designed to hold sauces exceptionally well, making each bite a delightful experience. De Cecco is known for its high-quality durum wheat semolina and traditional bronze-die extrusion process, which gives the pasta a rougher texture ideal for sauce adhesion.
How people cook with it
This pasta shape is versatile and pairs beautifully with a wide range of sauces, from simple tomato-based preparations to richer, creamier options.
- With hearty meat sauces
- In baked pasta dishes
- With creamy mushroom sauces
- Tossed with pesto
To cook mafaldine, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the starchy cooking water. Toss the drained mafaldine immediately with your chosen sauce, adding a splash of the reserved water if needed to achieve a smooth, emulsified consistency that coats every strand.
How it differs from similar foods
Unlike smooth pasta shapes, the ruffled edges of mafaldine create more surface area for sauces to cling to. This makes it particularly good at capturing chunkier ingredients and thicker sauces, ensuring a more flavorful and satisfying dish with every forkful.
Who it is for
Home cooks who appreciate traditional Italian pasta shapes and enjoy creating flavorful meals will love this pasta.
How to keep the rest
Store any unused portion of the dried pasta in a cool, dry place, such as a pantry, in its original packaging or an airtight container. Ensure it is protected from moisture and direct sunlight to maintain its freshness and quality for future use.