Cav. Giuseppe Cocco Mafalda N.55

Mafalda N.55 makes an entrance before the first bite. Each long ribbon is bordered by delicate ruffles, creating a shape that looks celebratory in the bowl while serving a practical purpose at the table. The flat centre carries silky sauces; the curled edges catch herbs, grated cheese, and small pieces of vegetables, giving every forkful a varied and satisfying texture.

The pasta is made from durum wheat semolina and water, with the firm structure and clean, gently nutty flavor characteristic of the Giuseppe Cocco range. Its broad centre becomes tender while the ruffled borders retain a little extra bite, producing an appealing contrast that simpler ribbons cannot quite offer. The producer recommends approximately eight minutes of cooking.

Mafalda works beautifully with sauces that are flavorful but not too heavy. A light tomato sauce traces the folds without hiding them, while olive oil, seasonal vegetables, and cheese emphasize the pasta's shape and wheat character. Creamy sauces are equally persuasive when used with restraint. It is ornate pasta without fussiness: visually distinctive, structurally useful, and capable of turning a quiet pantry supper into something that feels intended for company.

Let Mafalda's ruffled edges remain visible by choosing sauces that coat rather than bury the ribbons.

• Seasonal Vegetables: Pair with zucchini, asparagus, artichokes, peas, roasted peppers, or aubergine.
• Light Tomato Sauce: Use ripe tomatoes, garlic, olive oil, and basil, finished with Parmigiano Reggiano or Pecorino.
• Lemon and Ricotta: Create a light cream with ricotta, lemon zest, black pepper, and pasta water.
• Mushrooms: Toss with sautéed mushrooms, thyme, butter, and a restrained spoonful of cream.
• Seafood: Serve with prawns, crab, or clams in a sauce of olive oil, white wine, and parsley.
• Sunday Ragù: Choose a smoother, slowly cooked sauce that can settle into the ruffles without overwhelming the ribbon.

Cook in salted water for approximately eight minutes. Stir gently as the ribbons soften, then transfer with care into the sauce to preserve their distinctive edges.

Mafalda pasta is widely associated with the early twentieth-century naming of ruffled ribbons in honor of Princess Mafalda of Savoy. The shape is sometimes called mafaldine or reginette, meaning little queens, a reference that suits its crown-like edges and stately appearance.

Giuseppe Cocco's N.55 belongs to the producer's large-format 250 g range, created to give generous shapes room to retain their character. In the hands of a pasta maker from Fara San Martino, the regal silhouette becomes part of a much older local story: durum wheat, spring water, air, and craft working together in a town celebrated for pasta. The result feels both decorative and grounded—ruffled enough for a feast, practical enough for Tuesday night.

Store unopened in a cool, dry place away from direct sunlight, heat, humidity, and strong odors. After opening, keep in an airtight container or reseal securely. Use before the best-before date printed on the box.

Contains wheat and gluten. The producer states that the pasta may contain traces of eggs, soy, and mustard.