Mafalde (also known as Mafaldine ) owe their name to the Italian Princess Mafalda of Savoy. The distinctive wavy edges were originally intended as a tribute to the refined lace on the dresses of the royal court. However, behind this elegant appearance lies a highly thoughtful culinary design:
Double Texture in One Bite: The flat centre and the curling, wavy edges twine in a subtly different way. This provides a surprising, layered al dente mouthfeel with every bite.
The Wavy Sauce Trap: The serrated edges act as small miniature waves in which sauce and fine fillings can cling. This creates optimal sauce adhesion without the pasta feeling too heavy.
Porous Bronze-drawn: Thanks to the artisanal bronze die (trafilata al bronzo) from Pastificio Caccese, the dough surface is chalky and rough. Even the most delicate sauces adhere effortlessly along the entire length of the strand.
Made by the renowned Pastificio Caccese — honourably mentioned in the guide of Gambero Rosso — haal je hiermee pure Italiaanse klasse in huis. Gemaakt van 100% eigen teelt durumtarwe en traag gedroogd op lage temperatuur om de rijke, nootachtige graansmaak volledig te behouden.
What Dishes Do You Use Mafalde For?
Thanks to its combination of a wide shape and wavy edges, Mafalde is extremely versatile and stands up exceptionally well to rich, flavourful sauces.
Rich Meat and Game Ragu: Think of a slow-cooked wild boar ragout, veal or lamb ragout. The substantial pieces of meat cling perfectly to the ridged edges.
Creamy Mushroom Sauces: A rich sauce made with porcini mushrooms, cream and fresh parsley clings beautifully to the twisting strands of pasta.
Neapolitan Genovese: A classic sauce made with onions and beef, simmered for hours, in which the creamy texture blends seamlessly with the curly pasta.
Fresh Ricotta & Nuts: Why not try Mafalde with a creamy sauce made from fresh ricotta, roasted walnuts and a hint of lemon for an elegant vegetarian meal?
Mafalde is a unique ribbon-shaped pasta with distinctive, wavy serrated edges. This regal shape combines a flat base with curled edges, ensuring fantastic sauce absorption and a unique, layered al dente mouthfeel. The finest Mafalde is handcrafted by Pastificio Caccese (acclaimed in Gambero Rosso) using 100% Italian durum wheat grown on their own estate.
Shape & Form: Ribbon-shaped pasta with curled, wavy edges (Mafalde / Mafaldine).
Why this shape? The curled edges trap sauces and ingredients perfectly and offer a dual textural experience.
Ideal sauces: Game and meat ragùs, creamy mushroom sauces, Ragù alla Genovese and rich ricotta sauces.
Brand & Quality: Pastificio Caccese — featured in Gambero Rosso for its traditional bronze dies, home-grown glyphosate-free wheat and slow drying at low temperatures.
Availability: Available to order exclusively via Kelvini.com.
