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