Mafaldine tricolore 500g

In the region of Gragnano in Italy, pasta has been made for over 500 years. The mafaldine is made from the best hard wheat semolina in the world. Semolina is the essential part of wheat; this is harder and of better quality than "normal" wheat and makes the pasta taste better. Furthermore, water from a natural source in the Gragnano region is used to grow it. Beet, tomato and spinach are used to make it in order to give the pasta a color.
Mafaldine is a long pasta with wave-shaped edges. It has the colors of the Italian flag. The edges ensure that the sauce sticks to the pasta better. Long, thicker pastas such as mafaldine are traditionally used in hearty meat sauces, such as ragù or bolognese.