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CARMIANO Mafalde IGP 500 g
The MAFALDE owe their name to the princess Mafalda of Savoy, for this reason also known as reginette, the Mafalde are presented as fettuccelle with wavy edges. Typical of southern Italy, the tradition requires the use with a rich and full-bodied ragù mixed with ricotta. Thanks to their consistency they are also ideal for simpler condiments.
Pasta di Gragnano is made using durum wheat of the highest quality, which has a high protein content. To be certified ‘Pasta di Gragnano‘, it has to contain at least 13% protein, whereas regular pasta normally has 11.5%. The dough must be extruded through rough bronze forms and, once it has taken shape, dried with a slow process (up to 60 hours).