Mafaldine

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 This is a long pasta that goes well with thick or meaty sauces as it has a sturdy structure, and needs a strong sauce to match. We make all of our dried pasta in house with our pasta extruder, using egg and semolina flour.

We recommend that you cook the pasta in salted, boiling water for 10-12 minutes. Then drain and stir in to your sauce with a little pasta water, simmer for 1 minute and serve.

 

Allergens: Gluten, Egg

250g bag

Serves 2

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