Mafalde 17.6 oz

Mafalde from Afeltra are made with the best Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Mafalde are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Dedicated to the Princess Mafalda of Savoia, these long sheets of pasta with elegant scalloped edge were called the Fettuccelle Ricche in Naples: their typical wavy format brings out the best in any condiment. .
Enjoy this special pasta with a San Marzano and basil tomato sauce or with a ragù sauce.