Mafaldine is like skinny strands of Lasagna. You can actually use this for Lasagna, if your so inclined. It's cooking, there are very few rules.
Actually, this is one of our favorite shapes. (Please don't tell the others) The Mafaldine lends itself to any kind of hearty sauce.
Pastificio Masciarelli (est. 1867), located in the small Abruzzo mountain village of Pratola Peligna, is regarded as one of the oldest family pasta producers in Italy — operated by the same small family throughout their 145-year history.
Almost 95% of all dry pasta is made using silicon dies, which create a very smooth surface. Not Masciarelli. They create their bronze cut artisan pasta one form at a time, using a single press and a small set of handmade circular bronze dies. The ingredients are simple: 100% durum wheat (high in protein) and pure spring water from the surrounding Majella National Park — and nothing else.
Each batch is handled independently; mixed and adjusted by eye and feel, and cut by hand. The resulting shapes dry at a very low temperature (not exceeding 45°C) for up to 3 days, allowing for the gradual removal of moisture. A fine dust of flour remains on the surface — a testament to this careful process.
All of this extra effort produces a rough texture you can actually feel, allowing sauce to cling to this extraordinary pasta. If you've ever wondered why sauce slides off regular industrial pasta, it's because it has nothing to cling to. With Masciarelli, every bite is different.
17.6 oz
