Why You’ll Love This

Mafalde is one of those pasta shapes that makes a dish feel festive. The long ribbons have ruffled edges that catch sauce beautifully, while the broad center gives each bite the satisfying silkiness of fresh-style pasta.

What Makes It Special

Pastificio Morelli incorporates wheat germ—the nutrient-rich heart of the grain—into the dough. That gives the pasta a warmer wheat aroma and fuller flavor than ordinary dried pasta, while traditional extrusion creates a rough surface that holds sauce.

Perfect Pairings

Pair it with beef or pork ragù, Italian sausage, mushrooms, tomato and basil, creamy cheese sauces, roasted eggplant, zucchini, peas, ricotta, Parmigiano-Reggiano, or Pecorino.

Serving Ideas

Toss with mushroom cream sauce, serve with a slow-cooked ragù, pair with sausage and greens, or finish simply with butter, herbs, and grated cheese. Reserve pasta water to help emulsify the sauce.

About the Producer

Pastificio Morelli is a family pasta maker in Tuscany with roots dating to 1860, known for incorporating wheat germ into traditional shapes for distinctive aroma and flavor.

Tasting Notes: Toasted wheat, gentle nuttiness, silky ribbon, firm bite, sauce-gripping edge

Country: Italy