Sagna Riccia

I call this mini lasagna; other producers call it Mafalda or Mafaldline.

Long, curly and on the thicker side, this is sturdy pasta that will stand up to any application.

In Pratola Peligna where Masciarelli is located, the most common recipe for this pasta is made with Ricotta al fumo Ginepro and spicy lamb ragu.


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