This is a Tripoli classic. Mafalde is like a skinny version of lasagne noodles. We serve it like Robin’s grandmother – with sauce and ricotta (pronounced ri-GOT-a). Some fresh bread and salad provide the finishing touches to this family favorite.

Servings and Times

Serves: 3
Preparation Time: 5 minutes
Cooking Time: 30 minutes

Tools and Appliances

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We don’t seem to be able to find mafalde around here, in fact we didn’t find anything close in our regular haunts. The mafaldine – a thinner version of mafalde – is imported directly from Brooklyn (in a care package from Robin’s grandparents).

In our dutch oven, we re-heat the tomato sauce from last night. When it comes to a boil, we lower it to a simmer, adjust the salt and pepper, and add some red pepper flakes.

In a large pot, we bring enough water to a boil for a pound of pasta and add some salt. We cook the mafaldine for 8 minutes and drain it in the colander. In a large serving bowl, we mix the pasta with some sauce and add 1 cup of the ricotta cheese.

We serve this pasta meal with additional tomato sauce, ricotta cheese, and some Locatelli.

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