Mafalde, with its curly edges remain well defined even after cooking, holding perfectly creamy dressings, made ​​of cheese or meat sauce.

This pasta cannot lack in Italian kitchen for its versatility and simplicity. Its shape makes a feast for the eyes and the mouth allowing you to feel the full and unique pleasure of Italian style.

bronze drawn /

We use only high quality semolina. All shapes of pasta are drawn in bronze, which has a slower scroll, giving the pasta roughness and porosity, providing excellent hold of the dressings.

slow drying /

The drying takes place slowly (up to 42 hours) and at low temperature (up to 50 °C) in static cells. Here, the unique balance of time, heat and humidity reproduces the famous “wind tunnel” of Roma Street in Gragnano.

ingredients /
durum wheat semolina and water
cooking time /
from 10 to 12 minutes