N° 10-1 Mafalde

Durum Wheat Semolina Pasta Special Shapes
Pasta Garofalo - Mafalde
  • Cooking Time

    11 minutes

  • Weight

    500 g

  • Line

    Durum Wheat
    Semolina Pasta

  • Category

    Special Shapes

  • Drawing

    Bronze drawn

  • Surface


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.

How Garofalo Is Made


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

Nutrition facts
per 100g

  • Energy1489 kJ / 351 kcal
  • Fat
    of which saturated
    0,2 g
  • Carbohydrates
    of which sugars
    70 g
    3,0 g
  • Fibre3,0 g
  • Protein14 g
  • Salt<0,01g


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