Mafalda Pasta

Store dry mafalda pasta in a cool, dry place in an airtight container. Once cooked, store in an airtight container in the refrigerator for up to 3-4 days.

Cook mafalda pasta in plenty of well-salted boiling water until al dente, usually 8-12 minutes depending on thickness.

The ruffles are excellent for catching creamy, cheesy, or chunky sauces.

Try serving with a rich ragu, a creamy Alfredo sauce, or a simple pesto.

Drain the pasta, reserving some of the cooking water. This starchy water can help emulsify your sauce and make it cling better to the pasta.

Hearty meat sauces (ragu, bolognese)

Creamy sauces (Alfredo, carbonara)

Seafood sauces

Pesto

Vegetable-based sauces

Overcooking the pasta, which can make the delicate ruffles mushy.

Using too small a pot or not enough water, leading to sticky pasta.

Not salting the pasta water sufficiently, resulting in bland pasta.