Mafaldine Pasta Recipes

If you’re a pasta lover, you’ve likely explored the variety of Italian pasta. But have you ever tried Mafaldine pasta? Mushrooms, mushroom sauce, and tangy tomato sauce make this delicious bolognese-style pasta. 

I loved this mafaldine recipe when I tried it last summer, so I was happy to see it as an option for my weeknight meals. This recipe offers a satisfying and delicious lunch that everyone in the family will appreciate and enjoy. This pasta boasts a creamy, tangy, fresh flavor and is incredibly easy to prepare. Just boil pasta, make sauce, and mix everything. 

What is Mafalda Pasta?

Mafaldine is a type of Italian pasta named after Princess Mafalda of Savoy. It is also called Reginette, a ribbon-shaped pasta that has ruffled edges. Mafaldine is a highly versatile pasta that pairs well with various sauces.

Reasons to try Mafaldine Pasta

• Aromatic and Flavorful: Your kitchen will smell amazing because of the addition of garlic and rosemary, which give the dish a rich aroma. 
• Perfect Texture: Mafaldine pasta’s ruffled edges make it perfect for absorbing sauce so that every bite is flavorful. The chewy texture of the pasta gives an appealing softness that matches the sauce’s consistency and the mushroom’s delicacy.
• Rich and Earthy Flavors: Dried mushrooms combined with mushroom sauce create a rich, mushroomy base. The combination of tomatoes and aromatic rosemary enhances the rich flavors. 

Everything you need for making malfadine pasta

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• Mafaldini Pasta: Pasta’s ridges are ideal for holding the thick sauce. Take 200g of mafaldine pasta.
• Canned tomatoes: I am taking 250g of canned tomatoes. You can also use fresh tomatoes. 
• Dried mushrooms: Soak the dried porcini mushrooms in hot water for 30 minutes before using. Take 120g of porcini mushrooms.
• Olive oil: Take five tablespoons of extra virgin olive oil. You can substitute olive oil for any vegetable oil.  
• Garlic: Take one large garlic clove and chop it. Adding garlic gives a deep and delightful taste to the pasta.
• Mushroom water: Take one cup of mushroom water. The mushroom water is the water you use to soak the dried mushrooms. 
• Rosemary: Rosemary will add an herbal aroma and freshness to our mafaldine pasta.
• Salt and pepper: Season pasta with salt and pepper. Adapt the amount of salt and pepper to your taste.

Pieces of equipment required

• Large pot
• Colander
• Large skillet
• Pasta fork
• Measuring spoon

Steps for making reginette pasta

Here I am making this pasta in the Bolognese style.

1.Prepare the Ingredients

Start by rinsing the mushrooms. Then add hot water to mushrooms and soak them for 30 minutes at room temperature.

Then, blend the tomatoes. Use a food mill for the smooth consistency of tomatoes. You can cross them by hand if you still need the food mill.

Make a mesh of garlic and rosemary. Start by finely chopping the rosemary and a big clove of garlic together.

After that, strain the mushrooms and save water from the soaked mushrooms to make the mushroom sauce. Chop the mushrooms finely.

2.Cook the Pasta

Boil water in a pan, add salt and pasta. Boil the pasta until al dente. Drain the pasta.

3.Make the Sauce

Add two tablespoons of olive oil to a pan. On low heat, fry the rosemary and garlic mixture until light brown.

Then add the mushrooms and mix them well. Add the mushroom sauce slowly, along with salt and pepper.

Increase the heat to medium and cook the tomatoes until the water evaporates. The cooking duration will range from 15 to 30 minutes, depending on the quality and firmness of the tomatoes. Feel free to adjust the salt and pepper to your preference.

4.Assemble the pasta

 Heat olive oil in a pan on medium heat and add mushroom sauce. Bring the sauce to a gentle simmer. Combine the pasta with the mushroom sauce and mix well until combined. 

5.Serve

Garnish with rosemary. Serve and Enjoy!

Variations

For a Seafood Twist, try this pasta with shrimp, scallops, garlic, and cherry tomatoes, garnished with parsley and lemon zest. For a creamy base, combine mafaldine pasta with heavy cream, Parmesan cheese, sautéed mushrooms, and spinach. Toss Malfada pasta with cherry tomatoes, roasted pine nuts, and basil pesto for a fresh meal. Because of its versatility, You can combine mafaldine pasta with a wide range of sauces.

Expert Tips

• Always use high-quality canned tomatoes for a significant flavor.
• If your mushroom sauce becomes sour after adding tomatoes, add a little sugar to balance the flavor.
• If the sauce is too thick, add a small amount of the pasta water. 
• To prevent bitterness, sauté the garlic until it is slightly golden. 
• Never fry the porcini mushrooms too much because frying mushrooms will lose their flavor and turn bitter.

Storage options

Refrigerator: If you’ve already mixed the pasta with sauce, store it in a container that is airtight and place it in the fridge for 3-4 days. Reheat the pasta in an oven or microwave.

Freezing: Pasta with sauce can also be frozen. Use a freezer-safe container. You can freeze for up to 2 months. Defrost in the refrigerator and reheat it on the stove or microwave.

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