Mafaldine pasta

straight pasta egg-based

Fresh egg Mafaldine have wavy, ruffled edges. The egg-based dough gives them a rich flavor and a soft yet firm, substantial texture.

Cooking time

5 min.

Size

12×30-40 mm

Weight

500 g

This project is developed in collaboration with Pasteto. Discover more at www.ilgrigio.org

Available in:

ATM Fresh

Bag

Shelf life:

Weight:

500 g

Packaging:

recyclabe

The value of quality

Fresh eggs

free-range

Semolina and eggs

100% italian

Recipes

PREPARED BY OUR CHEFS

Lar Method

USED TO COLD-PROCESS PASTA

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The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

QUALITY
It fully preserves the qualities of the proteins

FRESHNESS
Keeps products fresh, also without pasteurization

DIGESTIBILITY
It guarantees the perfect integrity of the starches

COOKING
It allows uniform cooking on both the external and internal surfaces