Mafaldine
mah-fal-DEE-neh
Long flat ribbon with ruffled edges on both sides.
12 mm wide, 1.1 mm thick
Name. Named for Princess Mafalda of Savoy, born 1902. Reginette, little queens, is the same shape.
What it is
Mafaldine is a long dried ribbon about a centimetre wide with a ruffle down both edges, a Neapolitan shape named after a princess of the House of Savoy. Mafalde is the wider grade, reginette the same shape under another name.
The ruffles double the surface without adding width, so it eats like a pappardelle with more grip. It is a popular shape for ricotta and sausage sauces in Campania and for the Neapolitan Genovese.
How to cook mafaldine
8 to 11 minutes in boiling salted water. Al dente at 7 minutes, fully cooked at 11.
7:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the mafaldine. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Bite a piece at 6 minutes. A hairline of white at the centre is al dente.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
How it holds sauce
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.
Pairs with: Sausage ragu · Ragu napoletano · Ricotta · Cream sauce · Pomodoro
Classic plates: Mafaldine con ricotta e salsiccia, Mafalde alla genovese, Mafaldine al ragu.
By brand: numbers, cook times, spec sheets
3 brands, 5 product pages. Cook times run from 8 to 12 minutes across brands, so read the box, not a rule. A blank cell is a figure the brand does not state.
| Brand | Product | No. | Cook | Length | Width or Ø | Wall |
|---|---|---|---|---|---|---|
| De Cecco | Mafaldine no. 2 | 2 | 9 min, al dente 7 | |||
| De Cecco | Mafalde Corte no.32 | 32 | ||||
| Rummo | Mafaldotte® | 12 min | ||||
| Rummo | Mafaldineartisan line | 80 | 8 min | 260 mm | 13.3 mm | 1.32 mm |
| La Molisana | Mafalde Corte Pasta | 77 | 11 min |
Nutrition
Per 100 g of dry semolina pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 371 kcal | 13.0 g | 74.7 g | 3.2 g | 1.5 g | 6 mg | 3.3 mg |
| Cooked | 158 kcal | 5.8 g | 30.9 g | 1.8 g | 0.9 g | 1 mg | 1.3 mg |
One portion. 100 g dry becomes about 235 g cooked, 371 kcal and 13 g of protein. Pasta takes on 2.3 times its weight in the pot.
Who makes mafaldine
4 mafaldine products are catalogued, most of them sold in United States, Saudi Arabia, France.
Brands: Purei Pasta (1), Rummo (1), Severino (1), Severino Pasta Mfg (1), La Fabbrica della Pasta (1).
No mafaldine? Use these
Ranked by how they behave with sauce, not how they look. Full substitute list.
Side by side
Easy to confuse with
Other names
Biricci, Mafalda corta, mafalde, mafalde corte, mafaldine napoletane, reginette.
Sources
- Mafaldine no. 2, De Cecco (cook time, catalogue number, from the brand's own product page)
- Mafalde Corte no.32, De Cecco (catalogue number, from the brand's own product page)
- Mafaldotte®, Rummo (cook time, from the brand's own product page)
- Mafaldine (artisan), Rummo (cook time, catalogue number, spec sheet dimensions, from the brand's own product page)
- Mafalde Corte Pasta, La Molisana (cook time, catalogue number, from the brand's own product page)
- Cook time: De Cecco no. 2: 9 min.
- Photograph: Mafalde corte.jpg, Popo le Chien, CC0.
- Open Food Facts (products, brands, labels), Open Database License, read on 2026-08-25.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169736, Pasta, dry, enriched; FDC 169737, Pasta, cooked, enriched, without added salt), public domain. The cooked yield is derived from the two energy figures.
- Mafaldine, Wikipedia (names, origin), CC BY-SA 4.0
- Q20039, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.