Lasagnette vs Mafaldine
Lasagnette is narrow lasagne strip, often with a ruffled edge. Mafaldine is long flat ribbon with ruffled edges on both sides.
Side by side, to scale
10 mmLasagnette: 250 to 260 mm by 12 to 20 mm
Mafaldine: 250 to 260 mm by 10 to 14 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Ribbons | Ribbons |
|---|---|---|
| Region | All of Italy | Campania |
| Section | Narrow lasagne strip, often with a ruffled edge | Long flat ribbon with ruffled edges on both sides |
| Length | 250 to 260 mm | 250 to 260 mm |
| Width or diameter | 12 to 20 mm | 10 to 14 mm |
| Wall or thickness | 0.9 to 1.3 mm | 0.9 to 1.2 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina, or egg when fresh | Semolina and water |
| Cook time | 8 to 12 min | 8 to 11 min |
| Brands with a page | not measured | De Cecco, Rummo, La Molisana |
| Catalogue numbers | not measured | De Cecco no. 2, De Cecco no. 32, Rummo no. 80, La Molisana no. 77 |
| Cook time across brands | not measured | 8 to 12 min |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | not measured | 4 |
| Pairs with | Meat ragu, Cream sauce, Sausage ragu, Baked (al forno) | Sausage ragu, Ragu napoletano, Ricotta, Cream sauce, Pomodoro |
Lasagnette
Wide and ruffled, so it wants weight: ragu, mushroom cream, a sausage sauce, or the oven.
Mafaldine
The frilled edges trap a sauce that a flat ribbon would shed, so it handles ragu, sausage, and cream with pieces in them. It also takes a smooth tomato well; the ruffles hold it.
Can you swap them?
Mafaldine for lasagnette: yes, narrower, ruffled both sides.
Lasagnette for mafaldine: yes, similar width, one ruffled edge.
Both take Cream sauce, Sausage ragu.
Only lasagnette: Meat ragu, Baked (al forno).
Only mafaldine: Ragu napoletano, Ricotta, Pomodoro.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.