HIGH QUALITY ARTISANAL PASTA,
Our Mafalde pasta are named after Princess Mafalda, daughter of King Vittorio Emanuele III. This shape is also known as Reginelle, which means little queens. A classic Neapolitan shape, our Mafalde are characterized by their long, rectangular shape and frilly edges. Our organic Mafalde come from the exquisite Gentile factory in Gragnano, near Naples in the province of Campania. They are among the oldest pasta manufacturers in Italy, making their pastas with the same love and dedication they have been for centuries.
Our gorgeous Mafalde cook up into a very substantive plate of excellent pasta. Serve them with any sauce, especially meat sauces. We love to finish them with a drizzle of our Porcini Mushroom extra virgin olive oil and some fresh Pecorino cheese or grated parmigiano to round out all of the flavors.
Recipes: Inspired by Academia Barilla
Ingredients for 4 people Piemontese Style
500 GM Mafalde pasta | 350GM Tomatoes | 2tbs Chopped parsley | 1 Onion | Salt & pepper
5 Leaves Basil | 2 Cloves garlic | 100GM shave pecorino | 60 ML OO&B- Noccellara EVOO |
Finley chop the basil, onion, and garlic. Heat the oil in a skillet over a moderated heat. Add the chopped ingredients and the parsley, and fry gently.
Cut the tomatoes into wedges, lengthwise, and break up with the prongs of a fork. Combine with the fried mixture. Season with salt and cook for 15 min.
Cook the pasta in a large pan of lightly salted boiling water. Drain when al dente. Dress with prepared sauce and season with ground pepper.
Place the pasta in a an ovenproof dish, adding a little of the cooking water.
Cover with the pecorino and bake in the oven at 360F for 8 min. Turn out from the dish and divide in portions. Serve it immediately.
Durum wheat semolina | Organic | NON GMO | All Natural | Nourishing | Napoli