La Fabbrica della Pasta Mafaldine Tricolore 500 gr.

A flat and elongated paste with a wavy finish on the sides. The production is similar to that of Fettuccine and Linguine.

This pasta owes its name to the veneration of the ‘Princes Mafalda of Savoy’. The ‘Tricolore’ represent the white, red and green of the Italian flag. These colors are obtained by processing spinach, tomato and sweet pepper by paste.

The three colors of the Mafaldine Tricolore represent the colors of the Italian flag. The Italians are justifiably proud of their culinary treasures and are happy to propagate them. Gragnano is also a master of creative culinary delights; our Mafaldine Tricolore is one of many. No wonder Gragnano’s pasta was awarded the IGP quality label as Pasta di Gragnano IGP in 2012.

The Mafaldine Tricolore is the pure product of Italian wheat semolina and clear spring water from the Monti Lattari. Due to the slow drying process, all delicious nutrients and paste properties are optimally preserved.

Serve the Mafaldine Tricolore with homemade tomato sauce, green asparagus and Parmesan cheese and add a good glass of Italian rosé.

A transparent foil bag Mafaldine Tricolore weighs 500 grams.

• Italian tricolor ribbon paste Mafaldine Tricolore
• From durum wheat semolina
• Prepared with Gragnano spring water and 3% tomato, 3% spinach and 0.5% beetroot
• Per foil bag of 500 grams
• Lactose-free

Ingredients

93.5% durum wheat groats, tomato 3%, spinach 3%, beetroot 0.5%

Average nutritional values per 100 g of product

• Energy – 1514 kj / 356 kcal
• Protein – 13.7 g
• Carbohydrates – 77 g
• Fat – 2.5 g
• Fibre – 0.7 g

Cooking time: 8 minutes

Pasta has been produced in Gragnano for over 500 years.

Producing pasta for us is an art we perform every day, following the same traditions as our ancestors. A unique mix of history, culture, traditions and of course… secrets!

Our ancestors mixed only 2 ingredients, high quality durum semolina and water from the natural spring in the mountains of Gragnano. The ingredients were then pressed through a bronze die and the pasta was dried in the streets of the city, under the sun!

Now, after all these generations, we follow exactly the same traditional methods!