Severino, Severino Pasta Mfg. · 56 g
Mafaldine Pasta
What it is
Mafaldine pasta is a type of ribbon pasta named after Princess Mafalda of Savoy. It is characterized by its wide, flat shape with ruffled edges on both sides. This unique design helps to hold sauces exceptionally well, making it a favorite for many pasta dishes. The pasta is made from durum wheat semolina and water, a classic combination for dried pasta.
How people cook with it
Mafaldine is a versatile pasta shape that pairs beautifully with a variety of sauces and ingredients.
- With hearty meat sauces
- In baked pasta dishes
- With creamy cheese sauces
- Tossed with vegetables
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, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained mafaldine with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. Serve immediately.
How it differs from similar foods
Unlike thinner pasta shapes, mafaldine's wide surface and ruffled edges provide more texture and a better grip for sauces. The ruffles trap ingredients and sauce, ensuring a flavorful bite with every forkful. This makes it stand out from simpler flat pastas like fettuccine or linguine.
Who it is for
Home cooks who enjoy creating satisfying pasta meals will appreciate this shape.
How to keep the rest
Store any leftover uncooked mafaldine in a cool, dry place in an airtight container or its original packaging. Ensure it is kept away from moisture and direct sunlight to maintain its freshness and prevent spoilage. Properly stored, it will remain good for an extended period.