Mafaldine vs Pappardelle
Mafaldine is long flat ribbon with ruffled edges on both sides. Pappardelle is very wide flat ribbon, 2 to 3 cm, sometimes with a fluted edge.
Side by side, to scale
10 mmMafaldine: 250 to 260 mm by 10 to 14 mm
Pappardelle: 250 to 300 mm by 20 to 30 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Ribbons | Ribbons |
|---|---|---|
| Region | Campania | Tuscany |
| Section | Long flat ribbon with ruffled edges on both sides | Very wide flat ribbon, 2 to 3 cm, sometimes with a fluted edge |
| Length | 250 to 260 mm | 250 to 300 mm |
| Width or diameter | 10 to 14 mm | 20 to 30 mm |
| Wall or thickness | 0.9 to 1.2 mm | 0.8 to 1.2 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina and water | Egg pasta |
| Cook time | 8 to 11 min | 3 to 9 min |
| Brands with a page | De Cecco, Rummo, La Molisana | Rummo, Garofalo, La Molisana |
| Catalogue numbers | De Cecco no. 2, De Cecco no. 32, Rummo no. 80, La Molisana no. 77 | Rummo no. 101, Rummo no. 119, Garofalo no. 1, La Molisana no. 105, La Molisana no. 205 |
| Cook time across brands | 8 to 12 min | 5 to 12 min |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 288 kcal (fresh pasta) |
| Protein, dry, per 100 g | 13.0 g | 11.3 g |
| Products catalogued | 4 | 53 |
| Pairs with | Sausage ragu, Ragu napoletano, Ricotta, Cream sauce, Pomodoro | Wild boar ragu, Meat ragu, Porcini, Ragu alla bolognese, Cream sauce |
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.
Pappardelle
The broadest face of any ribbon, so it carries the heaviest sauces: wild boar, hare, duck, a mushroom sauce with body, a slow beef ragu. A light sauce leaves it bare.
Can you swap them?
Pappardelle for mafaldine: yes, a wide egg ribbon without the ruffle.
Mafaldine for pappardelle: yes, a dried wide ribbon with a wavy edge.
Both take Cream sauce.
Only mafaldine: Sausage ragu, Ragu napoletano, Ricotta, Pomodoro.
Only pappardelle: Wild boar ragu, Meat ragu, Porcini, Ragu alla bolognese.
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.