N° 10-1 Mafalde
Durum Wheat Semolina Pasta Long Pasta
This pasta shape is an ancient speciality created with the artisan knowledge of Neapolitan pasta makers: Garofalo Mafalde are perfect for the most elaborate recipes.
The bronze drawing combined with the pasta’s curled shape at the edges and flat central part guarantees high quality. A unique tactile experience in the mouth.
Even after being plated, it maintains excellent colour and shape.
- Cooking Time
Thoughts and inspirations
According to tradition, the master pasta maker who created the shape of Mafalde pasta wanted to give them this name in honour of the princess Mafalda of Savoy, born in November 1902.
The elegance of its shape makes you think of a queenly dish, and in fact they are also called Reginette (regina means queen in Italian).
The traditional Neapolitan recipe that goes best with this special Pasta Garofalo is Mafalde con la zucca (with pumpkin).
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Semola di grano duro, acqua
Origin of the Wheat
Country of cultivation: Eu and not EU
Country of milling: Italy
It may contain SOY and MUSTARD
- Energy1489 kJ / 351 kcal
of which saturated1,0g
of which sugars 70 g
- Fibre3,0 g
- Protein14 g