Mafaldine vs Sagne 'ncannulate
Mafaldine is long flat ribbon with ruffled edges on both sides. Sagne 'ncannulate is wide strip twisted along its length into a loose corkscrew.
Side by side, to scale
10 mmMafaldine: 250 to 260 mm by 10 to 14 mm
Sagne 'ncannulate: 80 to 150 mm by 8 to 12 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Ribbons | Hand-formed |
|---|---|---|
| Region | Campania | Puglia |
| Section | Long flat ribbon with ruffled edges on both sides | Wide strip twisted along its length into a loose corkscrew |
| Length | 250 to 260 mm | 80 to 150 mm |
| Width or diameter | 10 to 14 mm | 8 to 12 mm |
| Wall or thickness | 0.9 to 1.2 mm | not measured |
| Surface | Smooth | Rough |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 8 to 11 min | 8 to 12 min |
| Brands with a page | De Cecco, Rummo, La Molisana | not measured |
| Catalogue numbers | De Cecco no. 2, De Cecco no. 32, Rummo no. 80, La Molisana no. 77 | not measured |
| Cook time across brands | 8 to 12 min | not measured |
| 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 | 4 | not measured |
| Pairs with | Sausage ragu, Ragu napoletano, Ricotta, Cream sauce, Pomodoro | Pomodoro, Meat ragu, Ricotta |
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.
Sagne 'ncannulate
A wide twisted strip holds a thick tomato in the spiral. Ricotta forte, a ragu, or a tomato with basil.
Can you swap them?
Mafaldine for sagne 'ncannulate: yes, a long ribbon with grip.
Both take Ricotta, Pomodoro.
Only mafaldine: Sausage ragu, Ragu napoletano, Cream sauce.
Only sagne 'ncannulate: Meat ragu.
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.