Malfaldine is a long, flat pasta with ruffled edges. Sometimes called Mafalda or Reginette, these lasagna-like noodles come from Naples, Italy, where they were named to honor the birth of Princess Mafalda of Savoy (the daughter of Prince Emmanuel III. With a width of about ½ inch, Mafalda noodles are prepared like other long, flat pasta shapes such as Fettuccine or Linguine.
DeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. The art of making our pasta begins with the very best quality wheat. We carefully choose wheat with the highest gluten index, gluten content and protein content. All of these characteristics affect how the pasta cooks, as well as its taste and texture. The durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. We use a tradtional static cell drying process for our artisan pasta. Once pasta is extruded into shapes, it is transferred to a mesh screen then put into a drying cell with a controlled low temperature. This slow-drying method respects the ingredients and preserves the best characteristics of the wheat.
- Artisan pasta made in Naples, Italy.
- Exclusive blend of superior durum wheat with a high gluten content.
- Extruded with bronze dies to create a rougher surface to better absorb and capture sauces.
- Slowly dried using a static cell drying method that allows wheat to maintain its best flavor, color and texture.
- Cooks up al dente: a tender but firm bite with a fleck of white at its center—what we call the pasta’s soul.
- Made in a facility free of eggs, peanuts and tree nuts. Vegan.
- Online exclusive.
Kitchen and Usage Tips:
- Bring 4 quarts of salted water to a boil.
- Add desired amount of pasta to boiling water. Reduce heat to a gentle boil.
- Cook 9-11 minutes or until desired texture. Stir often.
- Drain carefully. Serve with your favorite sauce.
For tips on cooking pasta, check out our article How To Cook Perfect Pasta.
Frequently Asked Questions:
What is Mafaldine pasta? Mafaldine pasta is a long, flat, ribbon-like pasta similar to Fettuccine but thicker and with curly, ruffled edges. Named for the Italian Princess Mafalda, this unique artisan pasta is made with hard durum wheat and water. The pasta shape is extruded with artisanal bronze dies. Mafaldine pasta is perfect for pairing up with hearty, thick and creamy sauces.
What is Mafaldine pasta made of? Mafaldine pasta is made with durum wheat semolina and spring water.
What makes artisan Mafaldine so special? Mafaldine pasta, like DeLallo Artisan Mafaldine Pasta is a fun and unique pasta shape made simply with superior durum wheat semolina and mountain fresh spring water. Mafaldine is carefully crafted with artisanal methods of pasta-making, such as bronze die extrusion and slow drying at low temperatures. These methods create an authentic Italian pasta with a surface texture perfect for capturing sauces and that signature al dente bite.
Is there another name for Mafaldine pasta? Sometimes Mafaldine is called Mafalda or Reginette, Italian for “little queens.”
What is Mafaldine used for? Mafaldine is a long, flat pasta with curly edges that is often prepared in the same way that fettuccine and Linguine are. This long cut of pasta is great for cheese sauces and rich cream sauces like Alfredo, but also chunky tomato sauces and hearty meat ragùs like Bolognese. Mafaldine is perfect for capturing thicker sauces and chunky ingredients in its ruffled pasta ribbons.
How do I pronounce Mafaldine pasta? Mafaldine is pronounced ma-fal-DEE-nay.
What is the closest substitute to Mafaldine? Depending on the recipe, you can use Fettuccine, Linguine, Lasagna or Pappardelle as a substitute for Mafaldine.
What is the difference between Mafaldine and Lasagna? Mafaldine is similar to Lasagna, as it is also a long, flat ribbon shape. The difference is that Mafaldine is more narrow than Lasagna, about half the width. Also, these pasta shapes are different in their uses. Where Lasagna is most often used in layered baked pasta dishes, Mafaldine is prepared like other long, ribbon-like cuts of pasta such as Fettuccine and Pappardelle.
What is the difference between Mafaldine and Pappardelle? Both Mafaldine and Pappardelle pasta are long and flat ribbon shapes; however, Mafaldine is much thicker (in width) than Pappardelle and with ruffled curly edges, unlike the flat edges of Pappardelle. Most often, Pappardelle comes packaged in nests. Both of these ribbon noodles are used in similar ways—paired up with creamy, hearty sauces.
Learn more about pasta shapes.
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