Mafaldini
Mafalda when it is cut this small is called “mafaldini” and is named after Italy’s Princess Mafalda, born in 1902, and her frilly laced dresses. The pasta has a shape similar to pappardelle or fettuccine but with frilled edges ideal for capturing sauce like bolognese or butter sauces.
All of our pasta is made with heirloom Durum semolina and extruded through 100% bronze metal dies. Our flour is stone-milled with the germ intact, and dried at low-temperatures in the ambient desert air for at least 3 days to ensure perfect texture and preservation of nutrition.
Mafalda when it is cut this small is called “mafaldini” and is named after Italy’s Princess Mafalda, born in 1902, and her frilly laced dresses. The pasta has a shape similar to pappardelle or fettuccine but with frilled edges ideal for capturing sauce like bolognese or butter sauces.
All of our pasta is made with heirloom Durum semolina and extruded through 100% bronze metal dies. Our flour is stone-milled with the germ intact, and dried at low-temperatures in the ambient desert air for at least 3 days to ensure perfect texture and preservation of nutrition.
Mafalda when it is cut this small is called “mafaldini” and is named after Italy’s Princess Mafalda, born in 1902, and her frilly laced dresses. The pasta has a shape similar to pappardelle or fettuccine but with frilled edges ideal for capturing sauce like bolognese or butter sauces.
All of our pasta is made with heirloom Durum semolina and extruded through 100% bronze metal dies. Our flour is stone-milled with the germ intact, and dried at low-temperatures in the ambient desert air for at least 3 days to ensure perfect texture and preservation of nutrition.