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This beautifully textured ribbon shaped pasta is called “Mafalde”. It’s native from the region of Campania where it was originally called “fettuccelle ricce”. In 1902 it was renamed to honor Princess Mafalda di Savoia. It’s rigorously made with only semola di grano duro rimacinata mixed with water and it’s perfect with meaty sauces. In Napoli it’s traditionally paired with ricotta cheese previously incorporated in some ragù napoletano. For the estrusion I used a flour water ratio of 35% and they

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This beautifully textured ribbon shaped pasta is called “Mafalde”. It’s native from the region of Campania where it was originally called “fettuccelle ricce”. In 1902 it was

PastaSikelia(@pastasikelia). Le Onde - Ludovico Einaudi. This beautifully textured ribbon shaped pasta is called “Mafalde”. It’s native from the region of Campania where it was originally called “fettuccelle ricce”. In 1902 it was renamed to honor Princess Mafalda di Savoia. It’s rigorously made with only semola di grano duro ...

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