Mafalde Pasta- Best Way To Add Exquisiteness To The Dishes

If you have a taste for the best delicacies and perfection cooking, then a dish with the Mafalde pasta is surely going to rock your dinner party. The Mafaldine pasta recipes look absolutely dainty and give a unique flavor burst in the mouth. Let’s see some such amazing dishes.


Get informed about the unique Mafalde pasta

The very fact that this pasta was named after the Princess of Savoy indicates the elegance it is deemed to add to any dish. It also goes by the names of Mafalda, Reginette, and Mafaldine pasta. This specially shaped pasta was the craftsmanship of the pasta makers of Neapolitan and they were used in most of the elaborately exquisite recipes.

This bronze-drawn pasta curls on the edges while being flat in the center and has a high-quality texture that remains intact even after being thoroughly cooked. This is the reason why they are used in the dainty dishes as their shape and color remains perfect to the natural in the plating too and they

Fun fact: The ancient dish that was first made with the Mafalda pasta in it was the Mafalde con la Zucca with pumpkins in it.

Five great Mafaldine pasta recipes

Now that you are already intrigued by the history of this pasta as well as the delicacy that it promises in the dishes, let us give you some of the great recipes that you can prepare with this pasta. Watch how to cook pasta perfectly.

Mafalde con la zucca aka pumpkin cream Mafalde

Let us start by giving you the recipe for the first Mafalde pasta dish that was prepared by the ancient cooks.  It is a very light, healthy, and tasty dish that can be the perfect brunch to be served to the guests. The ingredients required are:

  • Two cups pasta, cooked as usual
  • One and a half cup pumpkin, cubed and de-seeded
  • One cup of any spreadable cheese
  • Salt and parsley as per taste
  • Olive oil for cooking

Heat the oil in a pan and cook the pumpkins in it until they turn soft and brown. Take some of the pasta water and add it to the pumpkins. Mash the pumpkins, leaving a quarter of them for the later garnishing.

Now add the cheese to the pumpkin paste and stir well into a creamy mix. Finally, add the cooked pasta and mix nicely. Your pasta is ready to serve with some parsley leaves and the cooked pumpkins garnished over.

The classic pasta Tomatina

If the classic tomato sauce pasta is your forever love, then this variant of the Mafaldine pasta recipes is going to be your absolute favorite. However, the tomato sauce has got a twist of flavors and extra creamy richness.  Let’s see the ingredients now:

  • 500 g pack of pasta Mafalda, cooked as normal
  • One can of tomatoes, peeled and whole
  • One baguette
  • 200 g sweet peppers, sliced thin
  • One bunch of parsley, chopped
  • Two cloves of garlic
  • One-fourth cup each of cream and pecorino cheese, grated
  • 60 g fontina cheese
  • Two tbsp butter, melted
  • One tbsp Italian seasoning
  • One tbsp capers

Start with roasting the peppers seasoned with salt, pepper, and olive oil. Mix these things and spread separately and in an even layer on a baking tray. Roast for about ten minutes.

Meanwhile, heat olive oil in a pan and cook garlic with pepper and salt in it until soft. Put in the tomatoes, some Italian seasoning, salt, pepper, and the caper and cook for about ten minutes. After that, add the cream, sauce, roasted peppers, and butter to the cooked pasta and then cook this mix for about two minutes thoroughly.

Prepare the baguette bread as a side dish. Cut it from between, place it on the baking tray, put the fontina cheese, and Italian seasoning on it evenly. Bake for about 9 minutes until the cheese melts.

Garnish the pasta with seasoning, salt, pepper, and parsley and serve it with the cheese bread.

The lemony Mafalde pasta

This recipe is a seamless combination of a variety of flavors and chunky texture that is surely going to delight your taste buds. The recipe is quite simple and vegetarian. You will need the following ingredients:

  • 500 g packet of pasta Mafalde, cooked as per the pack instructions
  • One broccoli
  • One bunch of basil leaves
  • Four tbsp pine nuts

For the lemon sauce, you will need:

  • Three big lemons
  • 125 g parmesan cheese, grated
  • Six tbsp olive oil

Start with preparing the lemon sauce. Take out the juice of all the lemons and add the zest of one lemon too.  Mix these well with olive oil and parmesan cheese.

Now in the hot pasta water, boil the broccoli florets too for about five minutes. Separately in a pan, dry roast the pine nuts but be careful to not let them burn. Now add the cooked pasta and broccoli into the nuts along with the lemon sauce.

Keep stirring until the cheese melts and combines with everything nicely. Take the pan off the heat and mix basil in the pasta. Serve fresh with garnishing of pine nuts.

The mushroom-asparagus-Mafalda pasta

Mafalde pasta

This is one of the perfect spring recipes to prepare as all the spring veggies feature in this pasta dish. If you want something rich and lavish to try for dinner tonight, this is the dish you go for. The ingredients include:

  • One pack pasta Mafaldine, cooked as usual
  • One bunch asparagus, blanched along with lemon juice
  • 500 g morel mushrooms, soaked
  • One big onion, chopped
  • 6 cloves of garlic
  • One-fourth cup each of heavy cream and dry white wine
  • Two tbsp fresh thyme, minced
  • Salt and pepper to taste
  • One tbsp olive oil
  • Three tbsp plain butter

Heat the butter and oil in a pan and cook the onions with some salt in it until they turn soft and golden.  Put in garlic and thyme and cook for another two minutes. Again cook for about five minutes with mushrooms and some more salt.

Pour wine into this veggie mix and stir until the water evaporates. Add asparagus and cream now and toss the mix well till sauces get thick. Put in salt, pepper, pasta, and one tbsp butter.

Mix everything well and cook nicely to heat everything thoroughly. Serve fresh.

Mafalda and meatballs

We know you love the pasta and meat casseroles and it is time that this classic gets a makeover with the Mafalde pasta taking over the spaghetti. This dish comes together in a jiffy and you don’t have to spend a lot of time in the kitchen preparing dinner for the guests. It requires these simple ingredients:

  • One and a half cup pasta Mafaldine, cooked as usual
  • One can of tomatoes, undrained
  • 16 nos. of Italian meatballs
  • Half cup mozzarella cheese, shredded
  • One small can of tomato sauce
  • One-fourth cup of red wine, dry
  • Two tbsp onion soup powder
  • One tbsp oregano, crushed
  • Pinch of black pepper

Turn on the oven to preheat at 350 degrees F. Take a deep pan and cook the tomatoes, wine, tomato sauce, oregano, pepper, and soup mix in it. Add the meatballs into the mixture and cook well till a boil comes.

Add the cooked pasta and cook for another two minutes. Now drain the mix into a casserole. Cover the pot and bake it for around twenty minutes till everything gets heated thoroughly.

Put cheese all over the dish and bake for another 5 minutes without cover. Your Mafaldine meatball pasta is ready to serve hot.


Do try these Mafalde pasta dishes and let us know how you liked them. These ribbon pattern noodles make a great combination with thick, creamy, and spicy sauces and this opens the scope of so many experiments you can do with the Mafalda pasta. So if you come up with other new Mafaldine pasta recipes, do share with us!

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