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.
also known as mafalde
salt, pepper & red pepper flakes
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.
for other Mafalde